Text 27658, 100 rader
Skriven 2015-06-01 06:13:30 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1135
====================
 * Originally in: fido.HOME_COO

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

      Title: Blueberry Crumble Pie
 Categories: Pies, Desserts, Fruits, Pastry, Citrus
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Unbleached all-purpose
           - flour; + more for surface
    1/2 c  Chilled unsalted butter; in
           - 1/2" cubes
    1/2 ts Kosher salt

MMMMM----------------------FILLING-TOPPING---------------------------
    2/3 c  Plus 3 tablespoons sugar
  2 1/2 tb Cornstarch
      1 ts Fine grated lemon zest
           +=PLUS=+
      2 tb Fresh lemon juice
      5 c  Fresh blueberries
    3/4 c  Unbleached all-purpose
           - flour
      3 tb (packed) light brown sugar
    1/2 ts Cinnamon
    1/4 ts Salt
      5 tb Unsalted butter; melted,
           - cooled slightly

  SPECIAL EQUIPMENT: Use a 9" - 9 1/2"-diameter glass or
  metal pie dish. You will need pie weights or dried beans
  to bake the crust.

  FOR CRUST: Pulse 1 1/4 cups flour, butter, and salt in a
  food processor until mixture resembles coarse meal with some
  pea-size pieces remaining. Drizzle 3 tablespoons ice water
  over mixture. Pulse until moist clumps form, adding more
  water by teaspoonfuls if mixture is dry. Transfer dough to a
  lightly floured work surface. Divide into 4 equal pieces.
  Working with 1 piece at a time, use the heel of your hand to
  smear each portion of dough twice in a forward motion to
  distribute butter. Gather all 4 dough pieces into a ball.
  Flatten into a disk, wrap in plastic, and chill dough until
  firm, at least 1 hour.

  DO AHEAD: Dough can be made up to 2 days ahead. Keep
  chilled.

  Roll out dough on a lightly floured surface to a 13" round.
  Transfer to pie dish, gently pressing dough onto bottom and
  up sides of dish. Fold overhang under and crimp edges
  decoratively. Pierce bottom of crust in several places with
  a fork, then chill until firm, about 30 minutes.

  Line a large baking sheet with foil and place on a rack in
  middle of oven; preheat to 375+.F/190+.C. Line crust with
  parchment paper or foil and fill with pie weights. Bake
  until crust is set, about 20 minutes. Carefully remove
  parchment and pie weights. Bake until crust is pale golden,
  about 12 minutes longer. Transfer crust to a wire rack; let
  cool.

  FILLING AND TOPPING: Whisk 2/3 cup sugar, cornstarch, and
  lemon zest in a large bowl. Add blueberries and lemon juice;
  toss gently to coat and evenly distribute. Let filling
  stand, tossing occasionally, until berries release their
  juices, 20-30 minutes.

  Whisk flour, remaining 3 tablespoons sugar, light brown
  sugar, cinnamon, and salt in a medium bowl. Add melted
  butter; mix topping with fingertips to blend.

  ASSEMBLY: Preheat oven to 375+.F/190+.C. Spoon blueberry
  filling into crust, then sprinkle topping over. Bake pie
  until filling is bubbling and topping is golden, about 1
  hour 15 minutes. Cover with foil after 30 minutes if
  browning too fast.

  Let pie cool on a wire rack.

  DO AHEAD: Can be made 8 hours ahead. Let stand at room
  temperature.

  by Melissa Roberts

  Bon App+¬tit | July 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 27 July 2011

  Uncle Dirty Dave's Archives

MMMMM

... Sir, am I to understand that you people sell dead, fried birds here?

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)