Blue Ribbon Stuffed Crust Blueberry Lime Pie Recipes
BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
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- For the dough, combine the flour, sugar and salt in a large bowl. Use a fork or pastry blender to cut the butter into the flour mixture until it forms pea-sized clumps. Use a spatula or wooden spoon to gradually fold the water into the dry ingredients. When the dough starts to form, use your hands to bring it together into a ball. Divide the dough in half, press into disks and cover with plastic wrap. Chill in the refrigerator for at least 1 hour or up to 2-3 days.
- For the filling, stir together the blueberries, sugar, lime juice, lime zest and cornstarch in a large bowl.
- On a lightly floured work surface, roll out one of the dough disks into an 11-inch diameter circle about 1/8-inch-thick. Transfer the dough to a 9-inch pie plate.
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