Sarah’s Blueberry Explosion
Creamy blueberry goodness all created with Sarah’s unique gift of invention! After she put the lemon glaze on her pie, she lightly swirled the blueberries into the glaze giving this amazing purple swirled topping. We want another one of these next time you come to visit!!
Use one baked and cooked pie crust removed from cast iron skillet.
Add 1 can of E.D. Smith blueberry pie filling.
Add glaze to top and lightly swirl in the pie filling to give that yummy purple glaze swirl.
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 1/2 cream cheese and 1/2 cup of powder sugar, add lemon juice to taste.
Put it in a baggy, cut the end off and squeezed it out onto the pie. YUM YUM YUM!!!
Tags:
Love Flips
