Posts Tagged ‘Blueberries’

From: Pie & Tart, Williams-Sonoma

Serves: 8 (one 9-inch pie)
Hands-on Time:
Baking Time:  50-60 minutes
Total Time: 45 minutes


2 rolled out rounds of your favorite pie dough (a top and a bottom)

1 cup (8oz/250g) sugar

2 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

½ teaspoon ground cinnamon

Pinch of salt

6 cups (1 ½ pounds/750g) mixed fresh berries, such as blackberries, blueberries, raspberries, and/or boysenberries  (but I’ve been using about 8 cups!)

1 tablespoon cold unsalted butter, cut into small pieces


  1. Line a 9-inch pie plate with one of the dough rounds. Set the plate, and the second dough round, in a cool place until needed.
  2. In a small bowl, stir together the sugar, cornstarch, tapioca, cinnamon, and salt. Place the berries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly.  Immediately transfer to the dough-lined pie plate.  Dot with butter.
  3. Position the reserved dough round on top of the filled pie plate. Trim edges, crimp, and cut 5 or 6 slits in the top crust to allow steam to escape.
  4. Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, preheat the oven to 350 degrees.
  5. Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set.  Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.

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From Scandinavian Classic Baking, by Pat Sinclair

Prep Time: about 20 minutes
Cook Time: about 20 minutes
Total Time: about 40 minutes
Yield: 12 muffins

Topping Ingredients
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

Muffin Ingredients
2 cups all-purpose flour (I substitute half to all with whole wheat)
½ cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup milk
1/3 cup butter, melted
1 large egg, beaten
1 teaspoon vanilla
½ cup blueberries (if frozen, do not thaw)
½ cup chopped rhubarb (if using frozen, do not thaw, but increase baking time slightly)

Heat the oven to 400 degrees. Lightly spray a standard 12 cup muffin pan with nonstick cooking spray or line with paper liners.

In a small bowl, combine the sugar, flour and cinnamon for the topping. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.

Mix the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.

Combine the milk, butter, egg, and vanilla in a small bowl and add to the flour mixture. Stir only until the flour is moistened. Stir in the blueberries and rhubarb. The batter doesn’t need to be smooth.

Divide the batter into the prepared muffin cups, using about ¼ cup in each. Sprinkle topping mixture over each muffin.

Bake 18 to 23 minutes or until golden brown and a toothpick inserted into the center of a couple of muffins comes out clean. Cool slightly on a wire cooling rack. If not using liners, run a thin spatula around the edge of each muffin, and remove from pan. Serve warm or cooled.

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