So I had never made a blueberry pie before and I wanted to keep it really simple. I've never really made up my own recipe before so I was kind of anxious.
about 3 cups of freshly picked blueberries
1/2 cup sugar
4 Tbsp flour (multigrain pastry four)
and a pinch of salt
2 cups sifted multigrain pastry flour
1 Tbsp sugar
1/4 tsp salt
10 Tbsp soybean margarine (I usually use willow run, but my local grocery store has stopped carrying it [angry letter is in the mail] so I used earth balance, which I was not impressed with in baking /end rant)
4-6 Tbsp icy cold water
some ground up flax seeds
Food processed some almonds until teeny
zest of 3/4 of a lemon
Sift dry ingedients, cut in margarine with 2 knives or pastry blender. Add lemon zest and water until it just holds together. Roll out.
It was super tasty, but here are the difficulties I had. The crust was hard to roll out. I think I might have to add more flour, or grind the almonds smaller. I'm just totally thrown off because I've only used Willow run and I'm not sure about the Earth Balance. I think they are very different. Or maybe it's just because it's hot.
Second, the filling was kinda runny. Personally I like a pie slice to be very aestheically pleasing. This pie was hard to cut into neat slices. I was thinking of adding corn starch to make a more congealed filling. Any suggestions? How much cornstarch do you think would be appropriate?
The lemon zest/almond in the pie crust was amazing. I really want to be able to do this again with slightly better results. The taste is perfect, the texture of the filling and the hard to work with crust were not.