Subj : 4/28 Blueberry Pie Day 1
To   : All
From : Dave Drum
Date : Sat Apr 27 2024 03:59 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemon-Kefir Blueberry Pie
Categories: Pies, Fruits, Citrus, Pastry, Desserts
     Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
 1 1/2 c  A P flour
     4 oz Unsalted butter; chilled, in
          - small cubes
     4 tb Ice cold water; as needed

MMMMM-----------------------LEMON FILLING----------------------------
     4 oz Unsalted butter
   3/4 c  Sugar
     1 ts Lemon zest
   1/3 c  A P flour
   1/2 c  Fresh squeezed lemon juice
     1 c  Organic Whole Milk Kefir
     1 ts Vanilla extract
     3 lg Eggs

MMMMM-----------------BLUEBERRY COMPOTE TOPPING----------------------
     4 c  Fresh blueberries; divided
     2 tb Water
   1/4 c  Sugar
     1 tb Honey

 Set the oven @ 350oF/175oC.

 Pie Crust: Combine flour and butter in a food processor.
 Pulse 7 to 8 times, until mixture resembles coarse meal.
 Add the cold water, one tablespoon at a time, pulsing
 after each addition. If dough seems too dry, add
 additional cold water by the tablespoon. Remove pie
 dough from food processor and mold into a circular disk.
 Cover and let refrigerate for at least 25 minutes.

 Roll out dough on a floured surface and transfer to 9"
 pie pan. Trim any crust overhang, fold under and crimp
 the edges. Prick the bottom and sides with a fork. Place
 a large piece of aluminum foil on top of dough and fill
 with dry beans or use pie weights. Par-bake for 15 min.
 Remove the aluminum foil and beans or pie weights. Add
 the lemon filling (prepared in next step).

 Lemon Filling: While the crust is par-baking, prepare
 the filling.

 In a large saucepan over medium-low heat, whisk the
 butter, sugar and lemon zest until the butter is fully
 melted. Add the flour and continuing whisking until
 incorporated. Remove from heat and whisk in the lemon
 juice, Kefir, vanilla extract and eggs. Continue to
 whisk the mixture 'til all ingredients are incorporated.

 Pour the lemon filling into the bottom of the par-baked
 pie shell and return to the oven. Bake for 40-45 minutes
 or until filling has set. Remove from oven, refrigerate
 for 30 minutes. Add the blueberry compote, (prepared in
 next step) and return to refrigerator for 3 more hours
 before serving.

 Blueberry Compote: While the pie is baking, prepare the
 compote.

 Combine 3 cups blueberries, water, sugar and honey in a
 medium sauce pan. Stir coat the blueberries, then cook
 over medium-high heat for 10 -12 minutes, stirring
 occasionally. Remove from heat, and stir in remaining
 1 cup of blueberries. Set aside until ready to top on
 the lemon pie.

 Recipe from Adrienne Blumthal

 Makes one 9" deep dish pie.

 From: http://lifeway.net

 Uncle Dirty Dave's Archives

MMMMM

... Remember that a pint is a unit of measure, not the shape of a glass.
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