Honeyed Date Blueberry Pie
From jo_jo_ba 13 years agoIngredients
Crust
- 7.5 oz (2 cups + 2 tbsp) all-purpose flour shopping list
- 2.9 oz (2/3 cup) wheat germ shopping list
- 1/4 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp nutmeg shopping list
- 2.4 oz (1/3 cup) butter-flavoured shortening shopping list
- 4.8 oz (2/3 cup) "plain" shortening shopping list
- 5 tbsp Grand Marnier shopping list
- 3 - 4 tbsp ice cold water shopping list
Filling
- 1/4 cup water shopping list
- 4.3 oz (2/3 cup) sugar shopping list
- 1.6 oz (1/3 cup) diced dates shopping list
- 3.7 oz (1/3 cup) honey shopping list
- 2 1/2 pints (5 cups) fresh or frozen blueberries shopping list
- 1.6 oz (1/3 cup) tapioca flour shopping list
- 7 1/2 tbsp water shopping list
- 1/2 tsp nutmeg shopping list
Assembly
- 1 egg, beaten (for brushing crust) shopping list
How to make it
- In a large bowl, whisk together flour, wheat germ, baking powder, salt and nutmeg.
- Cut in both shortenings with a pastry cutter or your fingers until the mixture resembles coarse meal.
- Add Grand Marnier and stir in well, then add water by the tablespoon until a crumbly but workable dough forms.
- Turn onto a well floured board or counter and divide - one portion roughly 2/3 of the dough, the remainder 1/3 of the dough.
- Wrap the smaller portion of dough in plastic and chill.
- Roll remaining dough into a large circle and fit into a 10" pie plate. Place into the refrigerator while preparing the filling.
- Preheat oven to 400F and place rack on the bottom shelf of the oven.
- For filling, combine 1/4 cup water, sugar, dates and honey in a small saucepan. Bring to a simmer and cook 5 minutes over low leat, stirring occasionally.
- Stir in 1 1/2 cups of the blueberries and cook until they begin to burst - about 5 minutes.
- In a small bowl, whisk together tapioca flour and remaining water.
- Stir starch mixture into the cooking berries and cook gently over low heat until the mixture thickens.
- Remove from heat and stir in nutmeg, then fold in remaining berries and pour into the chilled pie shell. See Photo
- Roll out remaining 1/3 of dough into a rough rectangle and cut thin strips of dough with a sharp knife or pizza cutter.
- Brush outside rim of crust with beaten egg.
- Weave a lattice pattern with the dough strips overtop of the filling, pressing into the crust edge to seal.
- Brush lattice with remaining beaten egg and place pie on a baking sheet.
- place onto the bottom shelf of the hot oven and immediately reduce the temperature to 375F.
- Bake for 40 minutes.
- Cool for a minimum of 12 hours before cutting and serving. See Photo
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