Bubbly Pies Recipe - Cooking Index
Bubbly Pies Recipe - Cooking Index
| Crust | ||
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 2 tablespoons | 30ml | Granulated sugar |
| 2 1/2 cups | 156g / 5.5oz | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Ice water |
| Filling | ||
| 5 cups | 1185ml | Blueberries |
| 1 cup | 198g / 7oz | Granulated sugar |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 2 teaspoons | 10ml | Orange juice |
| 1 tablespoon | 15ml | Butter or margarine |
Cut the butter into chunks. Combine 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 sweetening and cinnamon in a large bowl. Sprinkle orange juice over mixture. Spoon berries into crust and dot with butter.
For Six Tarts: 1 crust recipe 1 filling recipe
Divide the ball into two pieces. Work with one at a time. Form into a ball, and press out into a circle. Divide each circle into six. Roll each piece into a ball. Flatten to 1/8-inch, 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 into the top of each tart with a knife. Cover edge of each tart with foil.
Bake at 375F for ten minutes. Remove foil. Bake for 8-12 minutes more, or until crust is golden. Serve hot.
For Twelve Gather-Pies: 1 crust recipe 1 beaten egg 1/2 filling recipe
Roll out dough on a floured surface to a 1/8-inch thickness. Using a 3-inch cookie cutter, cut out 24 circles. Lay out 12 on a lightly greased cookie sheet. Divide filling among circles, spooning approximately 2-3 tablespoons 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 round. (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tablespoons sweetening; brush top of each pie with mixture for a sugary glaze. With a knife, cut three or four short slits in the top of each pie.
Bake at 400F for 20-25 minutes, until crust is golden.
Slide gently off cookie sheet with spatula. Serve hot.
Source:
Anne McCaffrey
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