Thread: Blueberry pie

On 9-Jan-2011, notbob <[email protected]> wrote:

> 1. Flour or corn starch? Ol' BC recommends flour, but Gold Medal is
> their primary product. The picture on Simply Recipes looks gorgeous
> cuz of the corn startch. Which will actually enhance the natural
> flavor of the berries?
>
> 2. How many berries is enough? I've seen recipes for 3, 4, and 6 cups
> of blueberries. I figure is 4 C was enough for my blackberry pie,
> shouldn't it be enough for a blueberry pie?

1. Either will work fine; however, I would use corn starch because it makes
a translucent binder where with flour it will be opaque or "cloudy".
2. Four cups should be plenty for a regular pie, 7-8 for a deep-dish.
--
Change Cujo to Juno in email address.

On 9 Jan 2011 17:24:57 GMT, notbob <[email protected]> wrote:


>1. Flour or corn starch?

I prefer cornstarch over flour because cornstart will thicken and be
clear where flour is a cloudy thickener. Saying that, I much prefer
Clear Gel available at a good whole foods shop or Penzey's.

>2. How many berries is enough?

Four cups should be good for a nine inch pan....but maybe you might
like to try a Crostata recipe since the crust is more "rustic" and
forgiving. You might like Lucinda Scala Quinn's cream cheese
pastry...very easy to handle and comes out perfectly every time.

http://www.marthastewart.com/recipe/...e-pastry-dough


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

http://whstoneman.blogspot.com

?
"notbob" <[email protected]> wrote in message
news:[email protected]..
> Not one to quit after only one pie, I jes bought a qt of fresh
> blueberries. This time I'll use bleached AP flour. A couple of
> questions, after googling a buncha diff BB recipes:
>
> 1. Flour or corn starch? Ol' BC recommends flour, but Gold Medal is
> their primary product. The picture on Simply Recipes looks gorgeous
> cuz of the corn startch. Which will actually enhance the natural
> flavor of the berries?

Tapioca powder works well. Give a nice appearance too.

4 cups is about right on the berries. I've seen commercial pies with little
fruit and lots of cheap starches to make a filling , but serious pies have
lots of good fruit.

On 09/01/2011 1:52 PM, Ed Pawlowski wrote:
>
>>
>> 1. Flour or corn starch? Ol' BC recommends flour, but Gold Medal is
>> their primary product. The picture on Simply Recipes looks gorgeous
>> cuz of the corn startch. Which will actually enhance the natural
>> flavor of the berries?
>
> Tapioca powder works well. Give a nice appearance too.
>
> 4 cups is about right on the berries. I've seen commercial pies with
> little fruit and lots of cheap starches to make a filling , but serious
> pies have lots of good fruit.

I prefer to go light on the fruit when making a berry pie. I love
berries, but a few go a long way.

On 2011-01-09, Ed Pawlowski <[email protected]> wrote:

> Tapioca powder works well. Give a nice appearance too.

I bought tapioca pwdr cuz lotsa blackberry pie recipes recommended it, but I
haven't seen one for blueberry. The tapioca box shows measurments for
blueberry pie. Just go by the box?

nb

?
"notbob" <[email protected]> wrote in message
news:[email protected]..
> On 2011-01-09, Ed Pawlowski <[email protected]> wrote:
>
>> Tapioca powder works well. Give a nice appearance too.
>
> I bought tapioca pwdr cuz lotsa blackberry pie recipes recommended it, but
> I
> haven't seen one for blueberry. The tapioca box shows measurments for
> blueberry pie. Just go by the box?
>
> nb

That should work well, after a while you get a feel for a little more or
less.

In article <[email protected]>,
notbob <[email protected]> wrote:

> Not one to quit after only one pie, I jes bought a qt of fresh
> blueberries. This time I'll use bleached AP flour. A couple of
> questions, after googling a buncha diff BB recipes:
>
> 1. Flour or corn starch? Ol' BC recommends flour, but Gold Medal is
> their primary product. The picture on Simply Recipes looks gorgeous
> cuz of the corn startch. Which will actually enhance the natural
> flavor of the berries?

What about tapioca starch? That is so nice with cherries, I think it
would be good with blueberries. Barring that, I'd go with the
cornstarch, prettier, doesn't change the flavor as much.

> 2. How many berries is enough? I've seen recipes for 3, 4, and 6 cups
> of blueberries. I figure is 4 C was enough for my blackberry pie,
> shouldn't it be enough for a blueberry pie?

More is better. :-)

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Sun 09 Jan 2011 10:24:57a, notbob told us...

> Not one to quit after only one pie, I jes bought a qt of fresh
> blueberries. This time I'll use bleached AP flour. A couple of
> questions, after googling a buncha diff BB recipes:
>
> 1. Flour or corn starch? Ol' BC recommends flour, but Gold Medal
> is their primary product. The picture on Simply Recipes looks
> gorgeous cuz of the corn startch. Which will actually enhance the
> natural flavor of the berries?
>
> 2. How many berries is enough? I've seen recipes for 3, 4, and 6
> cups of blueberries. I figure is 4 C was enough for my blackberry
> pie, shouldn't it be enough for a blueberry pie?
>
> nb

nb, this is the best blueberry pie I have ever tasted. It uses both
flour and cornstarch.


* Exported from MasterCook *

Wild Blueberry Pie

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Fruits
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups blueberries, frozen -- (wild berries)
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons butter
2 each pie crusts (9 inch)

Preheat oven to 400 degrees F.

Place blueberries in large mixing bowl. Combine dry ingredients and
mix gently into blueberries.

Turn half of blueberry mixture into prepare pie crust. Dot with
butter and and remaining blueberry mixture, mounding in center.

Bake in preheated oven 45-55 minutes, or until crust is golden brown
and berry juice bubbles.

Cool completely to room temperature before serving.



--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright