Open Face Blueberry Pie
I did mine with a baked and cooled pie crust in a 10″ CI frying pan. Added a can of E.D. Smith Blueberry Pie Filling when crust cooled and piped on cream cheese mixture.
This is an alternative: From Cast Iron Cooking Group (Monica Smith Lamb )
Puff Pastry Dough
2 cups of water
2 pints of fresh blueberries
1 cup of sugar
1 teaspoon of vanilla
1/2 stick of butter.
2 teaspoons of corn starch
In sauce pan add all ingredients in except corn starch. Bring to a full boil for about ten minutes then pour some of the hot juice into a small bowl and mix in corn starch and stir until well mixed then add into sauce pan. Fold until well blended.
In 10 inch skillet spray with bakery’s joy and place puff pastry dough in. Tuck pastry dough side to side in each direction. Next pour filling from sauce pan and spread out evenly. Bake at 375 for about 20 minutes.
2 cups of water
2 pints of fresh blueberries
1 cup of sugar
1 teaspoon of vanilla
1/2 stick of butter.
2 teaspoons of corn starch
In sauce pan add all ingredients in except corn starch. Bring to a full boil for about ten minutes then pour some of the hot juice into a small bowl and mix in corn starch and stir until well mixed then add into sauce pan. Fold until well blended.
In 10 inch skillet spray with bakery’s joy and place puff pastry dough in. Tuck pastry dough side to side in each direction. Next pour filling from sauce pan and spread out evenly. Bake at 375 for about 20 minutes.
Cream Cheese Glaze:
1/2 Package Cream Cheese
1/2 -1 cup of icing sugar
A bit of lemon juice
My favourite pie crust:
Pastry:
2 cups all purpose flour
1 cup shortening
1 teaspoon salt
1/2 cup ice cold water
2 cups all purpose flour
1 cup shortening
1 teaspoon salt
1/2 cup ice cold water
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. (I put the pastry in the freezer for 20 minutes)
While pie is baking mix together in bowl soften cream cheese and 1 cup of powder sugar. Blend until it’s kind of the consistency of syrup. When pie is done top with the cream cheese drizzle and enjoy!
I didn’t do mine runny, I put it in a baggy, cut the end off and squeezed it out onto the pie. YUM YUM YUM and so easy!
Tags:
Love Flips
