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Bubbly Pies from Pern Recipe

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This recipe for Bubbly Pies from Pern, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carla McGuinness
Added: Thursday, May 29, 2008


1/2 C butter or margarine
2 Tbsp sugar
2 1/2 C flour
1/2 tsp salt
1/2 C ICE water
5 c blueberries ( or 1 20-oz package,frozen)
1 c sugar
1/4 tsp klah bark (cinnamon)
2 tsp citrus juice
1-2 Tbsp butter or margarine

Cut the butter into chunks. Combine the dry ingredients in a bowl. Work the butter gently into the dry mixture with a fork until pieces the size of peas form. Sprinkle the water over and work it in, Do not overwork the dough. Form the dough into a ball.
Gently toss berries with sugar and klah bark in a large bowl. Sprinkle citrus juice over mixture. Spoon berries into crust and dot with butter.
For 6 tarts: Divide the ball into two pieces. Work with one at a time. Form each into a ball and press out into a circle. Divide each circle into six. Roll each into a ball and flatten to 1/8 inch thickness, cut into 5-inch circles and fit six into the tart pans. Fill with berry mixture. Moisten the edge of each tart and top with second circle of dough. Seal and flute the edges. Cut slits in top . Bake at 375 for about 20 minutes Serve hot.
For 12 gather pies: (you will only need half of the filling recipe.) Roll out dough to 1/8 inch and cut out 24 3-inch circles using a cookie cutter. Lay out 12 on a lightly greased cookie sheet. Divide filling among circles, spooning approximately 2-3 Tbsp into the center of each, leaving a 1/4 inch border. Brush the border with egg. Lay the second circle on top of each pie, and press edges together with a fork all the way around. Sprinkle with sugar if desired. With a knife, cut 3 or 4 small slits in top crust of each pie. Bake at 400 for 20-25 minutes until crust is golden. Slide gently off cookie sheet and serve hot.

Number Of Servings:
Number Of Servings:




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