Summer blueberry pie with secret ingredient - FOX 10 News | myfoxphoenix.com

Summer blueberry pie with secret ingredient

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Executive Pastry Chef Slade Grove shows us how to make a summer blueberry pie. He uses apples to act as a pectin.

Slade Grove Creative Gourmet
www.sladegrove.com


Blueberry Pie by Slade Grove
 
Blueberry Pie Filling
2 tbsp instant tapioca
6 cups frozen whole blueberries
1 Granny Smith apple, peeled and grated on large holes of box grater
2 tsp grated lemon zest plus 2 teaspoons fresh juice
3/4  C pure cane sugar
Pinch salt
2 tbsp unsalted butter, cut into pieces
1 large egg, lightly beaten with 1 teaspoon water
2 prepared pie crusts and a 9" pie pan
 
Instructions
· Preheat oven to 400 and lower rack to 2nd lowest position in oven.
· Grind tapioca to powder in spice grinder. Place 3 cups berries in medium saucepan over medium heat. Cook, stirring frequently until about half of berries have broken down and mixture is thickened and reduced to 1½ cups, about 6 to 8 minutes. Remove from heat and let cool slightly.
· Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest and juice, sugar, tapioca, and salt; toss to combine. Pour filling into dough-lined pie plate and scatter with butter pieces.
· Roll out second dough disk on. Cut another 4 rounds from dough, each 1½ inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang on each side.
· Using kitchen knife, trim overhanging dough to ½ inch. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill pie in freezer for 10 minutes.
· Place pie on rimmed baking sheet lined with parchment and bake for 30 minutes at 400. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 35 to 45 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

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