October 15, 2016
Desserts, Snacks, Dairy,
Fruit, Blueberry, Clone/Copycat Recipes, Kid Pleaser, Entertaining, Oven Bake, Refrigerator, Vegetarian, Make it from scratch, Flour, Pies more
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"Recipe source: Sift (Fall 2015)
Any filling can be used -- canned pie filling or your favorite version)"
In a large bowl whisk together the flour and salt; cut in the shortening until it is pea sized. But the cold butter into teaspoon sized chunks and toss into the flour mixture; cut in the butter until it forms finger-nail size chunks -- squish any of the thick pieces. Whisk together the egg and water (or use the egg beaters) and drizzle over the flour mixture slowly; tossing with a fork. When the dough begins to come together pour onto a piece of parchment paper. Using a spray bottle to sprite any dry bits and use the paper to fold the dough over on itself 3 or 4 times to bring it together. Form into a rectangle 1/2 inch thick; chill for 30 minutes.
Whisk together the sugar, clearable and nutmeg (if using). Sprinkle mixture over the berries; stir to combine. Sprinkle with lemon juice.
Divide dough in half and roll each half to a 12 inch x 11 inch square. Cut the square into quarters and place 3 tablespoons of filling in a line down center of each square; leaving 1/2 inch of dough uncovered at top and bottom. Brush edges with egg wash and fold the dough over to make a 6 inch x 2 1/2 inch rectangle. Seal edges of the pie together with the tines of a fork and transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling.
To bake: preheat oven to 400 degrees F. Place the pies 1 inch apart on the baking sheet. Cut 2 or 3 slits in the top to vent; brush with egg wash and bake for 27-30 minutes or until golden brown. Remove from oven and let cool on pan.
To glaze: whisk together the sugar, milk and vanilla until you have the consistency you want. Brush tops of the cooled pies or drizzle glaze over the pies.
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