Royal Purple Blueberry Pie Recipe Foodcom

PERFECT BLUEBERRY PIE

Steps:

• Crust:.
• Into a 9-inch pie plate, sift together the flour, sugar, and the salt.
• In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture.
• With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (This will be the top crumble crust and is about 1/3 of the total crust mixture.) Sweep it into your hand and reserve in a small bowl.
• Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
• Berry pie filling:.
• Preheat the oven to 350 degrees F.
• To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
• Place the berry mixture in the bottom crust and sprinkle lemon juice over it. Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
• Crumble the reserved crust on top of the pie.
• Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
• Serve with vanilla ice cream.

MY FAVORITE BLUEBERRY PIE

Steps:

• For pastry:
• Stir together flour and salt. Cut in the shortening in a bowl with two knives or a pastry blender. The shortening should be cut into pieces about the size of peas. If they are too small, the crust will be crumbly instead of flaky. Each of the cut pieces must be coated with the dry flour mixture so that the pieces will not recombine. The bowl and knives or pastry blender should be dry to prevent lumping of the flour.
• Next, add the minimum amount of cold water required to just moisten, not wet the flour. From this point on, great care must be used. The water must be distributed throughout the mass, and air incorporated without developing the gluten of the flour by pulling or working. First, partially distribute the water throughout the flour mixture in the bowl by gently tossing with two forks. Just lift up and gently turn over. (Do not use a stiffing motion, which would cause one layer to rub against and pull another.).
• As soon as the mixture has attained crumb consistency (pellets of shortening coated with moist flour mixture), turn out of the bowl onto a pastry board. (I use a Tupperware plastic sheet instead of a board.) Very gently shape the mixture into a mound with the hands. Cut the mound in half with a knife. Pick up one half, set it upon the other, and gently form it into a new mound. (Too heavy a hand makes a tough crust.) Cut the new mound in half and stack again. Repeat this until the dough holds together, about 10 times. This operation completes the mixing and incorporates air. (Since pastry dough contains no other leavening agent, this air is required to lighten the pastry.)
• Finally, roll the dough to the required diameter and thickness, using very light pressure and working from the center towards the edges. (Do not pull the dough.) Sometimes one must flour the Tupperware plastic sheet and the rolling pin very lightly with flour during this last stage.
• The pastry circles for both the bottom and top crusts should be about 1/8 inch thick and 2 inches larger in diameter than the outer edge of the pie plate.
• For a 1-crust pie, roll pastry around the rolling pin, loosening the pastry from the Tupperware plastic sheet carefully with a knife. Place it over the pie plate and unroll. Gently press the pastry against the inside walls of the pie plate to expel air bubbles, pushing the edges toward the center rather than pulling from the center out. The pastry should extend about 11/2 inch beyond the rim of the pie plate. One should trim any additional pastry. Turn the edge under and press against the under side of the rim. Flute the top edge.
• For a 2-crust pie, place the bottom crust in the pie pan as described above, except cut the excess crust off at the edge of the pie plate with the knife. Put the pastry in the pie pan in the freezer about 30 minutes (at least 15 minutes). After adding the filling, lay the upper crust over the filling in the same manner as before, press the edges of the 2 crusts together, turn them under, and flute the double thickness. Cut the gashes (steam vents) in the upper crust after placing the top crust over the filling.
• For the filling:
• Combine the first 5 ingredients. Mix with lemon juice and blueberries. Turn into a 9-inch pie plate lined with unbaked pastry. Dot with butter or margarine.
• Top with pastry rolled to 1/8 inches thickness. Trim, turn under, and flute edge. Cut a vent in top crust to allow for escape of steam. Bake in a preheated 450 degree oven 10 minutes and then reduce the temperature to 350 degrees for 30 minutes or until crust has browned. Cool before serving.

BLUEBERRY PIE

Steps:

• SPRINKLE berries with lemon juice; set aside.
• FIT half of pastry in a 9-inch pieplate according to package directions.
• COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
• Pour into pastry shell, and dot with butter.
• UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
• Place pastry over filling; seal and crimp edges.
• Cut slits in top of crust to allow steam to escape.
• Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
• Cover edges with aluminum foil to prevent overbrowning, if necessary.
• Serve with vanilla ice cream, if desired.

BLUE MOUNTAIN BLUEBERRY PIE

Steps:

• Have an 8-inch double crust pie shell ready.
• Sort, rinse and drain blueberries.
• Sprinkle lemon juice over berries.
• Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
• Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450°F oven for 10 minutes.
• Lower heat to 350°F and continue baking 30-35 minutes more. Cool pie before slicing.
• NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.

OLD-FASHIONED BLUEBERRY PIE

Steps:

• Preheat the oven to 400°F.
• Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
• In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
• Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
• Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.

ROYAL PURPLE BLACK PANTHER CAKE

Steps:

• Make The Cake:.
• Preheat the oven to 350 degrees.
• Spritz three 8 x 2 inch round cake pans with vegetable oil and line with parchment paper rounds.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for two minutes.
• Scrape down the bowl using a rubber spatula. With the mixer on low speed, add the eggs one at a time until incorporated; add vanilla extract.
• In a medium bowl, whisk together the cake flour, baking powder and salt.
• With the mixer on low speed, add the cake flour in three additions, alternating with the milk and finishing with the flour until a smooth batter forms - about one minute total of mixing total. Fold in a tablespoon or more of purple gel food coloring to get your desired shade of purple.
• Divide batter evenly into prepared pans and bake for 22-25 minutes, checking the cakes for doneness at 22 minutes. Let cool completely on wire racks before frosting.
• Make The Buttercream:.
• Note: Black buttercream will darken in color if let to sit overnight.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy. Scrape down the sides of the bowl, turn the mixer off and add in the icing sugar, cocoa powder, vanilla extract and 1 tablespoon of milk. Cover the mixing bowl tightly with a damp tea towel. Turn the mixer back on to low speed until ingredients are fully incorporated. Add the black gel food coloring and mix until incorporated. With the mixer on high speed, beat until about doubled in volume. Add more gel color and milk a tiny amount at a time, if needed. Let the buttercream sit overnight to fully darken.
• Assemble The Cake:.
• Level your completely cooled cake layers if need be. Place a dab of black buttercream on a cake board or cake plate and place the first cake layer cut-side-up on the board. Using an offset spatula, frost the first layer with a generous amount of buttercream. Add the second layer, cut-side-down, and frost the second layer. Add the third cake layer, cut-side-down, then frost the entire top and sides of the cake, using a cake bench scraper to smooth if desired. Chill your cake in the fridge or freezer while you make the fondant face pieces.
• With completely dry and clean hands, assemble the fondant pieces for the Black Panther face. I used white fondant for the lines and pre-colored purple fondant and large teardrop cookie cutters for the eyes. You can hand-cut all the pieces using a sharp paring knife. I used pre-colored black fondant for the ears, attached with wooden BBQ skewers cut to size.
• Remove the chilled cake from the fridge. Lay down the face pieces on the fondant - the chilled cake will make it easier to move pieces around should you not like the placement. Once you are happy with the pieces, press gently into the buttercream to adhere.
• Fill a piping bag fitted with a large multi-opening grass tip with the black buttercream. Carefully pipe around all of the fondant pieces and fill in the entire face.
• Pipe the sides of the cake!
• Add the black fondant panther ears.
• Using silver glitter paper and sharp scissors, cut out five triangle pieces to resemble T'Challa's necklace. Attach each piece to a wooden skewer cut to size and carefully place into the cake, being sure not to touch the glittery paper to the buttercream!
• Finish with a WAKANDA FOREVER cake flag using alphabet stamps or letter stickers!

ROYAL PURPLE BLUEBERRY PIE

Steps:

• To make the pie crust:.
• If using whole freeze-dried blueberries (not powder), place them into a small food processor or pestle and mortar then grind until the blueberries have been broken down into a fine powder.
• Take 2 tablespoons of this homemade blueberry powder (or, if you bought it, the store-bought blueberry powder) and combine with the water in a small bowl.
• Place the flour, salt and sugar into a food processor along with the cold butter cubes. Pulse until the butter has been broken down so the mixture looks crumbly but there are some pea-sized butter lumps remaining. Pour in the blueberry water mixture and pulse again until just combined - you may need an extra tablespoon of water if the dough is looking too dry.
• Tip the dough out and use your hands to bring it together into a ball. Divide this in half and form two disks - you want one to be slightly larger as the excess will be needed for making the decorations for the crust.
• Wrap the dough disks in plastic wrap or place into re-sealable plastic bags and chill for at least 1 hour.
• To make the filling:.
• Place half of the blueberries, all of the sugar, the lemon zest and lemon juice into a medium pot. Set over a medium heat and bring to a boil then turn down to simmer.
• Stir the cornstarch, cinnamon, nutmeg and water together in a small bowl until smooth. Pour this into the pot with the blueberries and stir until thickened. Remove from the heat and stir in the remaining blueberries. Set aside to cool.
• To assemble:.
• Take the smaller, chilled disk of pastry and dust lightly with flour. Roll out on a large piece of parchment paper into a circle slightly larger than your 9-inch pie pan. Flip the dough and parchment together onto the pie pan. Peel away the parchment and press the dough down gently so it lines the pan. Pour in the chilled filling and spread it out into an even layer.
• Roll the second, larger, chilled disk of dough out on the same piece of parchment as you were using earlier, dusting with flour as needed. You want this circle of dough to be a couple of inches larger than the pie tin. Use a 1 inch round pastry cutter to randomly cut holes all over the circle of dough. Reserve all of the 1-inch dough circles this creates as you'll need them for decoration.
• Carefully flip the dough and parchment together over the filled pie dish. Peel away the parchment paper gently so you don't tear any of the circles. Press the dough together all around the edge of the pie pan and then use a sharp knife to trim away the excess pastry.
• Re-roll this pastry to about 1/8 to 1/4 -inch thick. Use the same 1-inch round cutter to cut out more circles from the dough. In total, you want 30-40 of these small circles.
• Crack the egg into a bowl and beat lightly with a fork. Brush this around the edge of the pie ONLY. Take the 1-inch circles of dough and place them around the edge of the pie, letting them overlap slightly.
• Chill the pie for 15 minutes as the oven preheats to 350 degrees F.
• Bake the pie for 40 minutes until the crust is starting to brown and the filling is bubbling.
• Let cool for at least 1 hour before serving.
• NOTES:.
• Freeze-dried Blueberries: https://www.amazon.com/365-Everyday-Value-Freeze-Blueberries/dp/B074M9BZB3/.
• Freeze-dried Blueberry powder: https://www.amazon.com/Sustainably-Canada-Grown-Organic-Blueberry/dp/B07CY1TLH2.