Mystery Ingredient Classic Wild Blueberry Pie – With Easy Tips

When you are cooking classic wild blueberry pie, do not wash laundry, even a machineful, at the same time. When you go to hang the garments on the lines outside, felt confident, an area lonesome will scent you down. Usually she is an elderly lady with a rampant requirement to share her medical history. By the time she covers it up by blurting "my fatality is inescapable", the laundry will certainly be dry. Your baking, on the other hand, will certainly be nudged out of timetable. It took place to me when making a pie on my husband's birthday.

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Avoid the above especially if you are a food blog owner with a fixation of photographing every little thing that comes out of your cooking area. Whether you go to the age of having hot waves or otherwise, I assure, you will certainly drown in sweat. You will make mistakes. You will certainly produce an irreparable mess. And your ears will be sounding by repeatedly even more impatient inquiries by the door: "when will certainly you be ready", "the length of time will certainly it still take" ... Oh, males can be such kids. If you have kids on the top of that, good luck! May the force be with you.

My error was that I utilized incorrect flour. I get organic, freshly milled flour that is crammed in white paper bags. All the bags look similar. Since I had no time at all to check out the message, I grabbed cake flour rather than all-purpose. It worked ok, but was hard to manage due to low thickness and starch. I suggest regular white flour. It ought to make flexible dough that is very easy to roll.

Because I dislike using fine-tuned flour (it has ended up being such an impossible agent of devil in my mind that I'm wondering whether I'm in a requirement of treatment) I reduced the amount in half by replacing it with rolled oats and full-grain spelt. It was a good selection for a rustic crust with a stronger preference and personality. If you want your blueberry pie to be fragile as well as innovative, use only white flour and also eat it without regret.

Although there are several actions, the blueberry pie is simple to make. Dark chocolate as well as cheese-caramel filling combine perfectly, the initial being sharp and the latter soft as well as sweet. Notice that the filling up will certainly transform strong when placed in chilly. It makes the pie less damp. It is ideal served in space temperature with an excellent bit of whipped cream! Just to make sure it is not too dry!

Fresh blueberries are fantastic. If you can't get hang on them, you can use jam. Change the quantity of sugar appropriately.

Blueberry Pie Crust

classic wild blueberry pie

Step 1:

  • 2 dl simple flour
  • 1 dl rolled oats
  • 1 dl wholegrain spelt
  • 1 1/2 ts salt
  • 350 g butter
  • 1 dl water (concerning).

Step 2:

  1. I made two pies from the dough. One was superficial as well as the other deep. I filled up the shallow one with sugar, blueberries and whipped lotion. It was super-sweet!
  2. Blend the flour and also butter in a mixer until well crumbled.
  3. Swiftly knead water in by hand.
  4. You may require much less or even more water, depending upon the flour used.
  5. Form a firm ball, wrap it in plastic and place in refrigerator at least for an hour.
  6. Roll it out on a floured surface.
  7. Cover the bottom and sides of a deep baking dish with it.
  8. Prick with a fork here and there.
  9. You may need to prick it once more when it is baking, if it expands in the oven.
  10. No need for filling the form with beans or any other witch-craft.
  11. It won't collapse, I promise.
  12. Bake in 175 C on the bottom level of the oven until it has a beautiful golden colour (it takes about 40 minutes to be ready).

DARK CHOCOLATE "INSULATION".

classic wild blueberry pie

500 g dark chocolate.

Melt the chocolate in a bowl placed on the top of a pot with boiling water.

Paint the inside of crust with a pastry brush.

Let it cool down and set before filling the pie.

FRESH CHEESE.

classic wild blueberry pie
  • 3 litres milk.
  • 1 litre cultured buttermilk.
  • Bring milk to boil.
  • Add buttermilk.
  • Collect cheese curd to a sieve or cotton cloth.
  • Press under weight for 10 minutes (not longer!).
  • Instead of cultured buttermilk you can use yoghurt or lemon to separate curd from whey.

CARAMEL.

classic wild blueberry pie
  • 5 dl heavy cream.
  • 250 g muscovado sugar or brown sugar.

Bring the cream and sugar into boil.

Cook on a medium-low temperature regularly stirring with a spatula, preventing burning.

Caramel is ready when the spatula leaves a trail behind when ran across the pan.

Add 3 tbs of butter.

Mix well.

If you are not sure when the caramel is ready, place a drop or two in ice-cold water. When it solidifies and forms a clean ball, it is ready. If it scatters or dissolves, cook some more.

MAKE THE FILLING.

classic wild blueberry pie
  • Cheese from 3 litres of milk.
  • 3 dl caramel.
  • 50 g butter.
  • A pinch of vanilla.

Place the cheese in a mixer and process until smooth and silky without any graininess.

Scrape it out and place in a bowl.

Mix with caramel, butter and vanilla.

Fill the blueberry pie.

Add fresh blueberries on the top.

Serve with whipped cream.

SHARE!

When all is done and said, wash laundry! Hunt down the lonely neighbour lurking by the backyard. Offer her a sumptuous piece of blueberry pie, listen, console and give her your jolly company! Let the sugar talk!

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Tom Rico
 

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