31 Aug 2011

The Recipe

On Sunday I posted a picture of blueberry-apple pie I baked and one of my kind blog friends, The Mrs, asked for a recipe. I couldn’t disappoint her therefore today I am posting the recipe :).

I am still learning to do things in the kitchen so if I can do this thing then anyone can do it!

I got the Ingredients for the Pie Pastry from Kitchenaid Booklet

2 ¼ cups all-purpose (brown in my case),

¾ teaspoon salt,

½ cup shorting, well chilled

2 tablespoons butter or margarine, well chilled

5 to 6 tablespoons cold water.

In a mixer bowl place flour and salt. Attach bowl and flat beater to mixer. Turn to stir speed and mix for 15 seconds. Cut shortening and butter into pieces and add to flour mixture. Turn to stir speed and mix until shortening particles are size of small peas, 30 to 45 seconds.

Continuing on stir speed, add water, 1 tablespoon at a time, mixing until ingredients are well mixed together and smoothly hold together as a dough. Divide the dough in half. Pat each dough into a smooth ball and flatten slightly. Wrap in plastic wrap and let it chill refrigerator for 15 minutes.

In the meantime I made up my own pie filling by tossing together

1 cup wild blueberries

2 medium apples (crunchy red or as you like them), thinly sliced

2 tablespoons lemon juice

¼ cup granulated sugar

Set aside until.

Roll half of the dough to 1/8-inch thickness between sheet of waxed paper. At this point be creative and fold pastry as you wish. Ease into 8- or 9inch pie plate and unfold, press firmly against bottom and sides. {{{I stored the other half in the refrigerator up to two weeks. Before using it I made sure it was completely unfrozen at room temperature.}}}

Gently mound blueberries-apples in the center of pastry, leaving 2-inch border of dough on all sides. Gently press dough to filling reinforcing shape.

Bake at 400*F until pastry is golden and filling is tender, for about 30 minutes. Cool pie on baking sheet on wire rack 10 minutes.

I served it warm with two spoonful vanilla ice-cream. berrypieberrypiefin

I have some left from the other day and I am going to eat it after my lunch today.



  1. Thanks so much! I can't wait to try it!

  2. so yummy, i have to do something with all the peaches i have before they go bad.

  3. TOTALLY doing this with blackberries. Thanks for posting the recipe!!


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