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SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
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<blockquote data-quote="427Windsorman" data-source="post: 5988494" data-attributes="member: 1970"><p><strong>Blueberry Pie</strong></p><p></p><p><strong><em>Ingredients and Equipment</em></strong></p><p><em>(per 9 inch deep dish pie)</em></p><p></p><p>3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!) </p><p></p><p>One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type! </p><p></p><p>7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour"). You may also use an equivalent amount of tapioca instead.</p><p> </p><p>3 Tablespoons water (or grape juice)</p><p> </p><p>2 Tablespoons lemon juice</p><p> </p><p>One 9 inch pie crust (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you might prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!)</p><p> </p><p><em>Seasonings:</em></p><p></p><p>1 teaspoon Cinnamon</p><p></p><p>1/4 teaspoon allspice </p><p></p><p><em>Sweetener:</em></p><p></p><p>2/3 cup granulated (ordinary table) Sugar</p><p> </p><p>OR</p><p> </p><p>1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor).</p><p></p><p><strong>And now, choose the topping you prefer:</strong></p><p></p><p><em>Crumb topping:</em></p><p></p><p>1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)</p><p> </p><p>1/2 cup flour</p><p> </p><p>1/4 cup butter or margarine</p><p> </p><p><em>Dough topping:</em></p><p></p><p>See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie. </p><p></p><p></p><p><strong>Step 1 - Make the pie crust</strong></p><p></p><p>Never made a crust, either? Fear not, they are really simple. It will open in a new window, so just close the new window to return here. I rather prefer blueberries in a graham cracker crust; click on the link for directions. Now is also a good time to get the oven preheating to 375 F. </p><p></p><p><strong>Step 2- Wash the blueberries</strong></p><p></p><p>Just rinse them in a colander or sieve in cold water, no soap. </p><p></p><p>Pick out and and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.</p><p></p><p><strong>Step 3 - Mix the dry filling ingredients.</strong></p><p></p><p>Combine the 2/3 cup sugar (or sugar/Splenda blend), 7 Tablespoons of corn starch, and spices in a bowl and mix well! Some people like 1 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, also!</p><p></p><p><strong>Step 4 - Mix in the liquids</strong></p><p></p><p>Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Splenda, it will be pretty gloppy, rather than drier crumbs, but it still works the same!</p><p></p><p><strong>Step 5 - Add the blueberries to the pie crust</strong></p><p></p><p>Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.</p><p></p><p><strong>Step 6 - Pour the liquid mix into the pie</strong></p><p></p><p>Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. . If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven.</p><p></p><p><strong>Step 6 - Make and add your topping</strong></p><p></p><p>If you want the crumb topping, just mix </p><p></p><p>1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda) </p><p>1/2 cup flour </p><p>1/4 butter or margarine </p><p> together in a small bowl and sprinkle it over the pie.</p><p></p><p>If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife. </p><p></p><p></p><p><strong>Step 7 - Put the pie in the oven</strong></p><p></p><p>Cook the pie at 375 F (or 190 Celsius) for 1 hour.</p><p></p><p><strong>Step 8 - Remove when the pie is golden and pie is bubbling</strong></p><p></p><p>Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.</p><p></p><p><strong>Step 9 - Enjoy</strong></p><p></p><p>Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream. Refrigerate after it is cooled. </p><p></p><p></p><p></p><p><strong>Flakey Pie Crust</strong></p><p></p><p><em>Ingredients and Equipment</em></p><p></p><p>1.5 cups flour - plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait.</p><p></p><p>1 cup vegetable shortening - I use Crisco, just as my grandmother did. </p><p>1/3 cup cold water </p><p></p><p><strong>Recipe and Directions</strong></p><p></p><p><strong>Step 1 - Mix the ingredients</strong></p><p></p><p>Mix the flour and shortening first.</p><p></p><p><strong>Step 2 - Mix and add water as needed</strong></p><p></p><p>then sprinkle in the water, just enough to make a good dough consistency.</p><p></p><p></p><p><strong>Step 3 - Roll out the dough</strong></p><p></p><p>I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work).</p><p></p><p>If you would like one of these bags, you can order them through Amazon below for about $5</p><p></p><p>Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick.</p><p></p><p><strong>Step 4 - Put in the pie pan and shape</strong></p><p></p><p>Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.</p><p></p><p>Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.</p><p> </p><p></p><p>It's now read for you to add the pie ingredients and pop in the oven!</p><p></p><p></p><p></p><p>Or, you can do this crust:</p><p></p><p><strong>Graham Cracker Pie Crust</strong></p><p></p><p><em>Ingredients and Equipment</em></p><p></p><p>1.5 cups of crushed Graham Crackers.</p><p></p><p>1/2 cup melted butter or margarine</p><p> </p><p>1/8 cup water </p><p></p><p><strong>Recipe and Directions</strong></p><p></p><p><em>Step 1 - Crush the Graham Crackers</em></p><p></p><p>The easiest way, of course, is to buy them already crushed. Some years ago, Nabisco started selling them crushed, just for this purpose. If all you have is the crackers, put them in a plastic bag and roll over it with a rolling pin, or the bottom of a large heavy jar (like a full quart jar of spaghetti sauce). crush away until they are just crumbs!.</p><p></p><p>Note that is much faster and easier to just put the graham crackers in a food processor, chopper or blender and turn them into crumbs in a few seconds.</p><p></p><p><em>Step 2 - Melt the butter</em></p><p></p><p>One stick of butter or margarine usually melts without splattering in about 75 seconds in my microwave set on medium. Yours may vary! Or you can use a stove on very low heat. Either way, be sure to cover the container while you melt it.</p><p></p><p><em>Step 3 - Add the melted butter and water</em></p><p></p><p>Mix the crumbs, butter and water. Stir it up! </p><p></p><p><em>Step 4 - Press the mixture into the pie plate</em></p><p></p><p>Try to make it about 1/8 inch (1/3 cm) evenly all around. The bottom of a soup spoon is ideal for this. The crumbs should stick pretty well, without being wet. If they won't stick where you press them, just add another tablespoon of water to the mix.</p><p></p><p><em>Step 5 - Finishing up</em></p><p></p><p>Even the crumbs up and make sure there are no gaps or holes. That's all there is to it. Now, you're ready to add the pie filling!</p><p></p><p>TIP: For those wanting to make a "no bake" pie, such as lemon meringue, you need to bake the crust first. A 375 degree (F) oven for 4-5 minutes or until the crust is lightly browned. Cool before filling. If you chill the crust for an hour before you use it or bake it, it will prevent crumbling when you want to serve it. (as does the baking).</p></blockquote><p></p>
[QUOTE="427Windsorman, post: 5988494, member: 1970"] [B]Blueberry Pie[/B] [B][I]Ingredients and Equipment[/I][/B] [I](per 9 inch deep dish pie)[/I] 3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!) One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type! 7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour"). You may also use an equivalent amount of tapioca instead. 3 Tablespoons water (or grape juice) 2 Tablespoons lemon juice One 9 inch pie crust (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you might prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!) [I]Seasonings:[/I] 1 teaspoon Cinnamon 1/4 teaspoon allspice [I]Sweetener:[/I] 2/3 cup granulated (ordinary table) Sugar OR 1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor). [B]And now, choose the topping you prefer:[/B] [I]Crumb topping:[/I] 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda) 1/2 cup flour 1/4 cup butter or margarine [I]Dough topping:[/I] See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie. [B]Step 1 - Make the pie crust[/B] Never made a crust, either? Fear not, they are really simple. It will open in a new window, so just close the new window to return here. I rather prefer blueberries in a graham cracker crust; click on the link for directions. Now is also a good time to get the oven preheating to 375 F. [B]Step 2- Wash the blueberries[/B] Just rinse them in a colander or sieve in cold water, no soap. Pick out and and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers. [B]Step 3 - Mix the dry filling ingredients.[/B] Combine the 2/3 cup sugar (or sugar/Splenda blend), 7 Tablespoons of corn starch, and spices in a bowl and mix well! Some people like 1 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, also! [B]Step 4 - Mix in the liquids[/B] Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Splenda, it will be pretty gloppy, rather than drier crumbs, but it still works the same! [B]Step 5 - Add the blueberries to the pie crust[/B] Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate. [B]Step 6 - Pour the liquid mix into the pie[/B] Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. . If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven. [B]Step 6 - Make and add your topping[/B] If you want the crumb topping, just mix 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda) 1/2 cup flour 1/4 butter or margarine together in a small bowl and sprinkle it over the pie. If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife. [B]Step 7 - Put the pie in the oven[/B] Cook the pie at 375 F (or 190 Celsius) for 1 hour. [B]Step 8 - Remove when the pie is golden and pie is bubbling[/B] Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is. [B]Step 9 - Enjoy[/B] Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream. Refrigerate after it is cooled. [B]Flakey Pie Crust[/B] [I]Ingredients and Equipment[/I] 1.5 cups flour - plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait. 1 cup vegetable shortening - I use Crisco, just as my grandmother did. 1/3 cup cold water [B]Recipe and Directions[/B] [B]Step 1 - Mix the ingredients[/B] Mix the flour and shortening first. [B]Step 2 - Mix and add water as needed[/B] then sprinkle in the water, just enough to make a good dough consistency. [B]Step 3 - Roll out the dough[/B] I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work). If you would like one of these bags, you can order them through Amazon below for about $5 Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. [B]Step 4 - Put in the pie pan and shape[/B] Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that. Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake. It's now read for you to add the pie ingredients and pop in the oven! Or, you can do this crust: [B]Graham Cracker Pie Crust[/B] [I]Ingredients and Equipment[/I] 1.5 cups of crushed Graham Crackers. 1/2 cup melted butter or margarine 1/8 cup water [B]Recipe and Directions[/B] [I]Step 1 - Crush the Graham Crackers[/I] The easiest way, of course, is to buy them already crushed. Some years ago, Nabisco started selling them crushed, just for this purpose. If all you have is the crackers, put them in a plastic bag and roll over it with a rolling pin, or the bottom of a large heavy jar (like a full quart jar of spaghetti sauce). crush away until they are just crumbs!. Note that is much faster and easier to just put the graham crackers in a food processor, chopper or blender and turn them into crumbs in a few seconds. [I]Step 2 - Melt the butter[/I] One stick of butter or margarine usually melts without splattering in about 75 seconds in my microwave set on medium. Yours may vary! Or you can use a stove on very low heat. Either way, be sure to cover the container while you melt it. [I]Step 3 - Add the melted butter and water[/I] Mix the crumbs, butter and water. Stir it up! [I]Step 4 - Press the mixture into the pie plate[/I] Try to make it about 1/8 inch (1/3 cm) evenly all around. The bottom of a soup spoon is ideal for this. The crumbs should stick pretty well, without being wet. If they won't stick where you press them, just add another tablespoon of water to the mix. [I]Step 5 - Finishing up[/I] Even the crumbs up and make sure there are no gaps or holes. That's all there is to it. Now, you're ready to add the pie filling! TIP: For those wanting to make a "no bake" pie, such as lemon meringue, you need to bake the crust first. A 375 degree (F) oven for 4-5 minutes or until the crust is lightly browned. Cool before filling. If you chill the crust for an hour before you use it or bake it, it will prevent crumbling when you want to serve it. (as does the baking). [/QUOTE]
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