Friday, July 23, 2010

Whole Wheat Blueberry Pie

What's more American that a Whole Wheat Blueberry Pie?  Oh, yeah...maybe a Whole Wheat Apple Pie, but anyways this was one delightful pie.  As far as pies go, it was pretty simple and quick to make...and a joy to eat!  If you haven't already ordered some of our Soft White Whole Wheat Pastry Flour, you should do so now, go ahead, we'll wait.  :)  Our pastry flour makes delicious cakes, pies, cookies and pastries (among other things), this recipe is no exception.  We were able to replace all of the all purpose flour that the recipe called for with Joseph's Grainery Soft White Whole Wheat Pastry Flour.  Those of you who work with Whole Grain flours often know that that is not always the case, sometimes a whole wheat flour won't translate, but with this flour, in most cases with cakes, pies, cookies and pastries it does.

Here's the recipe for the pie:


4 c blueberries
1/2 c water
2 Tbsp cornstartch
1/2 c sugar
2 Tbsp lemon juice

2 2/3 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 tsp salt
2 sticks of butter, cold
1/2 c ice water


Preheat the oven to 425 degrees.

Place one cup of the blueberries in a small saucepan with 1/4 c water. Bring to a boil and simmer for 3 to 4 minutes. Add the cornstartch, sugar and lemon juice and continue to simmer for another 2 to 3 minutes

Place the remaining 3 cups of blueberries in a large bowl. Add the warm blueberry mixture and toss gently to coat and mix.

In a large bowl stir together the flour and salt. Cut in the butter with a pastry cutter. Slowly incorporate the ice water into the dough. Divide the dough into two even portions, wrap in plastic and chill for 15 minutes. On a floured work surface roll out two large circles about 13 inches in diameter. Fold them in half and move one to a lightly greased pie plate. Unfold and center the crust, then add the blueberry mixture. Place the top crust, making sure to create vents and pinch the rim.

Brush pie with an egg was (1 egg and 1 Tbsp milk whisked) and sprinkle with sugar.

Bake for 20-25 minutes.

This recipe was inspired by a post that we saw on Korean American Mommy.


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