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Blueberries
Rustic blueberries and strawberries pie
Author:
Les Cultures de chez nous
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Preparation
30
Baking
40
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Ingredients for the pie crust :
625 ml (2½ cups) of flour
125 ml (1/2 cup) of cold diced vegetable shortening
2 ml (1/2 teaspoon) of lemon zest
2 ml (1/2 teaspoon) of salt
125 ml (1/2 cup) of diced cold butter (or margarine)
60 to 80 ml (1/3 to 1/4 cup) of cold water
For blueberries and strawberries garnishing :
625 ml (2½ cups) of blueberries
625 ml (2½ cups) of strawberries
160 ml (2/3 cup) of sugar
2 ml (1/2 teaspoon) of lemon zest
15 ml (1 tablespoon) of diced butter (or margarine)
1 egg yolk
30 ml (2 tablespoons) of milk
Ice cream of your choice (optional)
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Rustic blueberries and strawberries pie
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Sep 24
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Jan 01
Preparation
With a pastry blender, mix flour, vegetable shortening, lemon zest and salt until the texture looks like one of breadcrumbs.
For the dough :
Add butter then mix it all up. Slowly add water while mixing, until the dough forms a ball. Lay the dough over a working surfaces and divide into two portions. Flatten each portions into disk and wrap it up with with plastic wrap. Refrigerate for an hour or until the dough is firm.
Over a lightly floured surfaces, spread down a dough portion to form a circle of about 30 cm (12 po) of diameter. Set down the pie crust in a deep pie pan of 23 cm (9 po) of diameter and carefully press down over the bottom and sides of the crust. Slice exceeding parts of the crust while keeping a bit of it under the pie pan side and groove its contour, if desire. Refrigerates until uses.
For garnishing :
In a bowl, mix blueberries, strawberries, sugar and lemon zest. Set down the other part of the dough to form a circle of 25 cm (10 po) of diameter. With a pastry wheel cutter, slice it into strips of 2 cm (3/4 de po) wide.
Lay garnishing set aside into the already prepared crust. Spread with butter. Set 4 to 5 dough strips in parallel over the garnishing, while letting a space of 2,5 cm (1 po) in between each of them. Then set another 4 to 5 dough strips over the other sides. Slice exceeding pastry and press frimly to seal.
In a small bowl, whisk egg yolk with milk and spread over crust. Oven bake over the third inferior of the oven. Pre-heat oven at 425 ºF (220 ºC) for 10 minutes. Reduce oven temperature to 350 °F (180 °C). Cover the pie with aluminium paper and continue cooking for about 30 minutes. Let cool down before serving.
Serve with ice cream up to your choice.
Chef's notes
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