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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fresh Blueberry Pie-First Place Winner-Best Pie 2007 Recipe

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This recipe for Fresh Blueberry Pie-First Place Winner-Best Pie 2007 is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:1 c flour, 1/3 c shortening/butter, 3 tbsp. cold water Filling:
4 c fresh blueberries, 1/2 c sugar, 1 tsp. cinnamon, 2 tbsp.
cornstarch, 1 c blueberry juice Cream filling: 1 8oz. cream
cheese, softened, 2 tbsp whipping cream, 2 tbsp. sugar Topping:
1 c stabilized whipping cream, 1/4 c fresh blueberries Stabilized
whipping cream: 1 c whipping cream, 2 tbsp. confectioner sugar,
2 tbsp. wilton piping get, 1/2 tsp. vanilla
Directions:
Directions:
Mix flour, shortening/butter mixture and water in food
processor
till forms a ball. Fill pie crust and bake in 400º oven till crust is
done, cool.
Mix sugar, cornstarch, cinnamon, and blueberry juice, add 1
c blueberries and cook till thickened and bubbly. Cool
Blend cream cheese, whipping cream and sugar till smooth.
Fill bottom of crust with cream cheese. Mix 3 c blueberries
and cooled filling, arrange on top of cream cheese. Chill in
refrigerator till set, 2-3 hrs. or overnight.
Pipe top around edges and center with whipping cream.
Garnish with remaining blueberries and mint leaves.
Serves 6-8

 

 

 

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