![]() Pour the blueberry filling into the pie plate over the bottom crust. ![]() If you do not plan to cover the pie with a top crust, go ahead and crimp the edges of the pie crust otherwise leave the edges be for now. The circle should be a few inches larger than the diameter of your pie place.) Carefully lift the rolled out crust by sliding your arms underneath it and gently place the crust into a 9 inch glass pie plate. (While rolling, be sure to alternate directions and roll your rolling pin beyond the edges of the dough to ensure an even thickness throughout. Place the first disk of dough onto the floured surface and roll the dough into a circle that’s ¼ inch thick. Generously sprinkle flour on a pastry cloth or clean counter and onto your rolling pin so that the dough won’t stick when rolled. Place your oven rack in the bottom third of the oven and place a baking sheet onto the oven rack (this will catch any filling that bubbles out of the pie plate so that it doesn't drip into the oven).(If you prefer to top the pie with decorative star shapes as shown in this post, see the note below the recipe.) If you plan to cover the pie with a top crust, remove the second disk of pie crust dough from the fridge and place it on the cooling rack so that it can come to a cool room temperature while you roll out the first disk of dough.Sprinkle the flour and sugar over the blueberries and gently toss to coat. In a large bowl, toss blueberries with lemon juice and lemon zest. If the dough feels soft or mushy when held or pressed with your thumb, it has become too warm and will need to be re-chilled before it can be rolled out.) ![]() (The dough should still be slightly firm, but not so cold and firm that it cracks significantly when rolled. Allow the dough to sit for 10 to 15 minutes while you prepare the blueberry filling so that the dough comes to a cool room temperature.
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