I've been thinking about what kind of recipes I create and put on here. Usually they're just whatever I'm craving, or I'm trying to use up certain ingredients. Sometimes I want to use whatever is in season.
I think I need to develop more simple, classic dessert recipes. I also want to create vegan, gluten-free, dairy-free, nut-free recipes. I need to cater to more people and stop just coming up with whatever I want to make. I mean, I feel so sorry for all of those people allergic to nuts... here I am putting nuts in everything. That's not fair to them.
I think coming up with vegan and gluten-free recipes will be a challenge for me, but I know I can do it. I love the vegans! You're the best.
I'm vegan when I go to Mr. Yens for delicious Chinese food. I get Hunan tofu and it's SO good. Isn't that weird? I've never loved tofu so much in my life. It's weird and addicting they way they fix it there.
This blueberry pie is not vegan, nor gluten-free, but it doesn't contain nuts! And it's a simple, classic dessert recipe. This pie was absolutely perfect; I wouldn't change a thing. It's almost exactly the same as the cherry pie I made. It's not too late to make this! Bake this pie before blueberries go out of season!
Blueberry pie with vanilla ice cream may be my favorite dessert of all time. I'm totally serious about that. I go crazy for it. Crazy, I tell you. I would fight you for the last piece... and I'm pretty muscular, so watch out. I lift and carry heavy trays full of food every night.
Blueberry Pie (Recipe by Me)
Printable Recipe
2 1/2 cups cake or all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small pieces
5-6 tablespoons ice water
2 pints fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 large egg
2 teaspoons milk or cream
To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.
Meanwhile, stir together blueberries 3/4 cup sugar and cornstarch until well combined.
Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with blueberry mixture. Roll out additional dough disc and top blueberry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.
Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.
Makes 8 servings
Printable Recipe
2 1/2 cups cake or all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, cut into small pieces
5-6 tablespoons ice water
2 pints fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 large egg
2 teaspoons milk or cream
To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.
Meanwhile, stir together blueberries 3/4 cup sugar and cornstarch until well combined.
Preheat oven to 375 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with blueberry mixture. Roll out additional dough disc and top blueberry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.
Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.
Makes 8 servings
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