Difference between revisions of "Team:Dalhousie Halifax NS/Blueberries"
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<h2>Blueberry Recipes!</h2> | <h2>Blueberry Recipes!</h2> | ||
<h3>Dr. Rohde’s Blueberry pie</h3> <br> | <h3>Dr. Rohde’s Blueberry pie</h3> <br> | ||
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(adapted from original recipe by Saima Sidik, MSc)<br> | (adapted from original recipe by Saima Sidik, MSc)<br> | ||
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9. Cover with top crust.<br> | 9. Cover with top crust.<br> | ||
10. Bake at 400 for 45 min.<br> | 10. Bake at 400 for 45 min.<br> | ||
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Revision as of 17:43, 9 July 2015
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Blueberry Recipes!
Dr. Rohde’s Blueberry pie
(adapted from original recipe by Saima Sidik, MSc)
4 cups blueberries
1 Tbs. lemon juice
3⁄4 cup sugar
3 Tbs. Tapioca
1⁄4 tsp. salt
1⁄2 tsp. ground cinnamon
1 Tbs. cold unsalted butter, cut into small pieces
Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
1. Heat oven to 400
2. Mix butter into flour and salt using a pastry knife. When the mix looks like breadcrumbs add the ice water, mix briefly with a butter knife. Divide into 2 pieces one of about 2/3 9for the bottom) and another about 1/3 for the top. Wrap in plastic wrap and put in refrigerator for 1 hr.
3. Roll out bottom crust and put into pie tin.
4. Cover edges with foil and bake 10-15 min.
5. Meanwhile, mix the blueberries together with the tapioca, salt, cinnamon, and lemon juice
6. Remove foil.
7. Add blueberry mix.
8. Dot with pieces of butter
9. Cover with top crust.
10. Bake at 400 for 45 min.