Amish Classic Bumbleberry Pie And Easy Pie Dough Recipes

AMISH CLASSIC - BUMBLEBERRY PIE AND EASY PIE DOUGH

Steps:

• PREHEAT the oven to 425°F.
• TO CREATE THE CRUST: Combine the flour and salt in a large bowl. Add the lard and rub it into the flour with your fingertips until the mixture resembles course crumbs. Add the agg, water, and vinegar and stir with a fork until the dry ingredients are moistened. Form the fough into a ball and divide that into three balls. Form a ball into a disk and roll it out to a ⅛-inch thickness on a floured surface.
• FIT the first dough disk into a 9-inch pie pan and trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. Keep the second disk (top crust) aside. Form the remaining ball of dough into a thick disk and place in a resealable plastic bag to freeze for up to 3 months.
• COMBINE all of the filling ingredients in a large bowl until well blended. Spoon the fruit filling into the piecrust. Use some water to wet the rim of the bottom crust, which will help both crusts adhere together. Cover the pie with the top crust and crimp the crusts together all the way around. Make three slits in the crust. Sprinkle the top with a little sugar. Bake for 15 minutes, and then decrease the heat to 325°F and bake for another 30 minutes, until the crust is golden and the fruit filling begins to bubble out through the slits. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed container. The pie will keep for about 5 days.

BUMBLEBERRY PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
• Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

MOTHER'S DAY BUMBLEBERRY PIE

Steps:

• If you using homemade pie dough,rRoll both disks of pie dough out to a 1/ 8-inch thickness on a floured surface. Fit one of the dough disks into a 9 inch pie pan. Trim the overhang to even with the top of pie pan. Set the other rolled out crust aside. In a large mixing bowl, combine all of the ingredients until well blended. Spoon the fruit filling into the pie crusts.Cover the pie with the top crust. Use some water to wet the rim of the bottom crust, that will help both crusts adhere together.Crimp the crusts together all the way around. Make three slits in crust. Sprinkle the top with a little sugar. Bake for 15 minutes and then decrease the heat to 325° F and bake for another 30 minutes until the crust is golden and the fruit filling begins to bubble out through the slits.

REFRESHING BUMBLEBERRY PIE

Steps:

• Preheat the oven to 425.
• Use your favorite pie crust recipe and put into a 9 inch pie pan.
• Trim the overhang to even with the top of pie pan.
• Set another rolled out crust aside.
• In a large mixing bowl, combine all of the ingredients until well blended. Spoon the fruit filling into the pie crusts. Cover the pie with the top crust (or make a lattice) Use some water to wet the rim of the bottom crust, that will help both crusts adhere together.
• Crimp the crusts together all the way around. Make three slits in crust, or none if using lattice.
• . Sprinkle the top with a little sugar. Bake for 15 minutes and then decrease the heat to 325° F and bake for another 30 minutes until the crust is golden and the fruit filling begins to bubble out through the slits.

BUMBLEBERRY PIE

Steps:

• Heat oven to 400º.
• Line a 9" pie plate with one of the pie crusts.
• In a large bowl, combine all the filling ingredients. Stir gently to mix.
• Spoon filling into crust.
• Top with second crust and crimp to your style.
• Cut slits decoratively on top and place pie on baking sheet in case of any spills.
• Bake 1 hour until golden brown around edges.