Monday, July 10, 2006
RECIPE: Blueberry Strawberry Pie
Blueberry Strawberry Pie
pâte brisée for 2 rounds crust
4 cups Blueberries, picked over and rinsed
2 cups Strawberries, roughly chopped
3/4 cups sugar, plus some for sprinkling top
2 tablespoons cup flour, plus some for rolling the dough
2 tablespoons cornstarch
zest of 1 lemon
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Preheat oven to 425 degrees. The dough should be in a ball in wax paper for 1 hour.
On a lightly floured surface, roll out half the dough, 1/8-inch thick, to fit a 9-inch pie pan. Chill the shell while assembling the filling.
In a large bowl, combine the blueberries, strawberries, sugar, flour, cornstarch, lemon zest, cinnamon and ginger. Stir until well combined. Remove the pie shell from the refrigerator and pour in the fruit mixture.
Roll out the other half of the door on a lightly flour surfaced. Cut into strips to make a lattice topping. Arrange the dough into a lattice pattern. Crimp the edges. Sprinkle sugar over the top.
Bake the pie at 425 degrees for 20 minutes. Remove from the oven and place foil over the edges because they will be browning lightly. Reduce the temperature of the oven to 375 degrees. Let bake for an additional 35-40 minutes until the crust is golden and the fruit filling has started to bubble. Best served with vanilla ice cream.