It’s a bit before lunch and I’m feeling snacky, so today’s edition of #ThingsILike is food related. (Let’s face it, a lot of the things I like are food related:)
In honor of the coming Pi Day (March 14th, for obvious reasons:) and my mother’s cooking, I give you one of my favorite fruit pie recipes. Thanks, Mom!
Blueberry Orange Pie
Crust:
2 cups flour
1/4 tsp. salt
3/4 cup butter, shortening or a mix (I use butter for flavor)
1 tsp. grated orange rind
1/3 cup finely chopped walnuts
5 Tbs. ice water
Filling:
4 cups blueberries (frozen work fine)
1 cup sugar
1/4 cup cornstarch
1/2 tsp. nutmeg
1/2 tsp. cinnamon
pinch of salt
touch of vanilla, Grand Marnier, or lemon juice if the berries need a flavor boost
2 Tbs. butter
Powdered sugar
1. Preheat oven to 375°F.
2. Mix flour, salt and sugar in a bowl. Cut in butter until it is no more than pea sized. Add orange rind and nuts. Add water, 1 Tbs. at a time, mixing after each addition. Form into a ball and refrigerate* one hour before using.
3. Roll out half of the dough and use to line a 9-inch pie pan. Mix berries, sugar, cornstarch, nutmeg, cinnamon, salt and any extras. Pour mixture into pie pan and dot with butter.
4. Roll out remaining pastry and cover pie. Seal edges with water and cut vents in the top for steam. Bake 1 hour, cool on rack and sprinkle with confectioner’s sugar.
Note: This pie will probably overflow. Use a cookie sheet or foil beneath the dish unless you like cleaning ovens;)
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* If you don’t have an hour I’ll note that I’ve skipped this step; the dough is harder to work and not quite as perfect, but the end result was still nommy. Since we’re fessing up about time-saving measures, I’ll admit that I’ve also used store-bought pie crusts, seasoned with the orange rind and walnuts. Desperate times, but in the end, pie:)
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