Thin Blueberry Pie with Butermilk Crust

 

This pie has become a favorite of mine. I love that it is made in a pizza pan and allows for a thin slice. I found that 4 teaspoons of lemon juice was a little too tart for our family. I have an apple pie version in the oven as I type this. YUMMY!! Thanks to The Changeable Table for this great recipe.

Thin Blueberry Pie with Buttermilk Crust 

(Printable Version)

Ingredients:

Crust:

3 cups flour

1/2 tsp salt

1 cup shortening

1/4 cup butter (chilled)

1/2 cup buttermilk

1 Tbs oil

Blueberry Filling:

8 cups blueberries (frozen work as well as fresh)

1/2 cup cornstarch

1-1/2 cups sugar

1/4 tsp cinnamon

4 tsp lemon juice ( Used only used 2 teaspoons because my berry’s were tart )

3 Tbs chilled butter - cut in small slivers

Directions:

For Crust:

Mix together flour and salt, then cut in shortening and butter with a pastry blender until fat is the size of small peas. 

Stir together the buttermilk and oil, then pour into dry ingredients - reserving a few tablespoons in case the mixture is too moist. 

Stir with a fork until it comes together in a ball and starts to clean sides of mixing bowl.  (If it appears to be too dry - add remaining buttermilk/oil mixture as needed)

Don’t over-mix - as this will toughen the crust.

Form a large ball, then cut in half - with one half being slightly larger (this will be for your bottom crust)

Wet down your countertop with a damp cloth.

Cover area with plastic wrap, then place the larger half of your pastry on top.

Flatten slightly with your hand, then cover with another sheet of plastic wrap.

Roll evenly with a rolling pin - rolling “into” the cracks that form occasionally to keep it in a circular shape.

Turn pizza pan upside down on top of dough to check for size.  The dough should extend at least 2-3” beyond outer rim for adequate coverage.

Peel top layer of wrap off - then tip it (dough-side down) on top of pizza pan.

Use your fingers to press into the corners and sides, removing air bubbles.

Remove the second layer of wrap carefully.

Reserve second crust - and roll it the same way once the pie is filled.

Pie Filling:

Combine in large bowl cornstarch, sugar, and cinnamon.

Stir until combined and no lumps remain.

Add frozen blueberries and stir until well coated.

Pour this mixture into prepared pizza pan lined with bottom crust.  You will have additional sugar mixture that won’t adhere to the berries.  Distribute this evenly on top of berries.

Sprinkle with lemon juice, and dot with small slivers of butter.

Continue rolling the top crust as directed above - positioning it on top. 

Seal and flute edge.  Cut vents for steam.

This pie may overflow in your oven - as it’s very juicy.  (About half the time I have an overflow...)

To keep your oven clean - you may want to make a foil tray from heavy duty foil.  (Better safe than sorry, as my mother always told me...)Bake at 375° for about 1 hour - or until crust is golden brown and blueberry juice is bubbling from vents.Allow to cool slightly and then drizzle with powdered sugar/milk/vanilla glaze if desired.

Grandma Jan's Whistle Stop Sugar Cream Pie

This tasted alot like a cinnamon Creme Brulee....My kids thought it tasted like cinnamon rolls. It was tricky to get a good picture because it is best served warm . ENJOY, we sure did.

Whistle Stop Sugar Cream Pie

1-1/2 cup brown sugar (do not pack)

6 tablespoons flour

1 unbaked deep-dish piecrust in a glass pie pan (for best results)

1-cup half-and-half

1-cup heavy whipping cream

Pinch of salt

1-teaspoon vanilla

1-tablespoon butter, cut into small slices

1-teaspoon cinnamon

Preheat oven to 450.

Mix together brown sugar and flour and spread evenly into piecrust. Mix half-and-half, whipping cream, salt and vanilla. Slowly pour mixture over the top of brown sugar mixture in crust. Dot with butter slices and sprinkle cinnamon over all. Bake 10 minutes and reduce heat to 350 and bake an additional 50 minutes. Serve Pie warm.

Easy Pie Crust Option :

Mix In Pan Pie Crust (from the Southern Plate Cookbook)

1 1/2 C Flour

1 1/2 tsp Sugar

1 tsp Salt

1/2 C Cooking Oil

2 T milk

Mix flour, salt, and sugar in pie pan. Slowly add milk and oil. Mix well with a fork and pat out to fit pan. Bake according to recipe directions or for a cooked crust bake at 350 for approx. 10 minutes until golden brown.

Coconut Pie

Taste of Home Coconut Pie

SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 50 min. + cooling
Ingredients:
1-1/2 cups milk
1 cup Granulated Sugar
3/4 cup flaked coconut
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
1 unbaked pastry shell (9 inches) I used this one from Southern Plate it is really good and you mix it in the pan you bake it in.
Directions: In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers. Yield: 6-8 servings.

Apple Galette's

One way to ease yourself into pie making, is to start with a free-form pie or tart known as a galette. To me, an apple galette may sound fancy, but it’s really just an informal apple pie. Simply preheat your oven and get to work on the filling. Make your crust and roll into small circular shapes place filling in the center and gather the crust around the edge no need to get fancy it is supposed to look "rustic" like the picture I sprinkled mine with cinnamon sugar . Doug says it rates around a 9.5 on the dessert scale. Experiment with your favorite fillings.

Apple Pie\ Galettes

Crust:
4 ½ C. Flour
1 ½ TBS Sugar
1 ½ tsp Salt
6 TBS Butter
1 ½ C. Crisco
¾ Cup Buttermilk
Blend with a fork , add buttermilk and lightly mix with your hands. Just until incorporated.
Roll out between waxed paper. Makes two double crusts. Enough for 8 small galettes or 2 double Crust Pies.
Double the filling for use of entire crust recipe or freeze crust in two
disks ...crust freezes well.


Filling (for 1 pie or 4 small galettes)

6 or 7 granny smith apples sliced 1/8 in thick
Mix
¾ C. Brown Sugar
¼ C. White sugar
2 TBS Cornstarch (slightly Heaped)
Sprinkle Mixture over apples, sprinkle nutmeg& cinnamon, cut 2 tbs butter over top.
Bake at 390* for 15 min turn down oven to 350* for 15 minutes or crust is golden brown....enjoy

Pecan Pie

We have had tried many pecan pie recipes but this one, is by far our favorite. Hope you enjoy it also.

Pecan Pie
Ingredients
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.

Spread pecans in an unbaked 9-inch pie shell.

Mix remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
TIPS:
Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.
Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.

Crust
4 ½ C. Flour
1 ½ TBS Sugar
1 ½ tsp Salt
6 TBS Butter
1 ½ C. Crisco
¾ Cup Buttermilk
Blend with a fork , add buttermilk and lightly mix with your hands. Just until incorporated. Seperate into 4 equal portions by gently pressing mixture into a thick disk shape.
Roll out between waxed paper. Makes two double crusts or 4 single crusts. You can freeze unused crust. Just portion out and flatten into a disk,wrap in saran wrap and freeze in a ziploc freezer bag.

Pumpkin Pie

Libby’s Pumpkin Pie
• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
DIRECTIONS
1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Flakiest Pie Crust
Ingredients:
2c flour
1c shortening (I use all vegetable)
1 tsp salt
1Tbsp sugar

for the slurry:
1/3c flour
1/2c water

Directions:
In a large bowl, cut shortening into flour and salt with a pastry blender until mixture resembles coarse crumbs (about the size of small peas). Combine the 1/3c water and 1/2c flour to make a slurry. Pour over crumbled shortening mixture and mix till just combined. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.

Refrigerate for about 30 minutes to set. This will make rolling it out much easier. If you don't need a double crust, you can freeze one half of the dough and use it later.
When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn't go well the first time, it's okay. Just crumple it back into a ball and try again. It's VERY forgiving.

Makes 1 double crust