Blueberry Elderflower Pie Recipes

MAPLE WILD BLUEBERRY PIE

Steps:

• To prepare crust: Mix whole-wheat flour, 1 cup all-purpose flour and 3/4 teaspoon salt in a large bowl or food processor. Work in butter using a pastry blender or two knives or by pulsing in the food processor until it's pebble-sized. Add oil and mix (or pulse) until combined. Add ice water, 1 tablespoon at a time, mixing (or pulsing) until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide the dough into 2 pieces and pat each into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days.
• Remove the dough from the refrigerator; let stand for 10 minutes to warm up slightly (20 minutes if chilled more than 1 hour).
• Meanwhile, position a rack in center of oven and place a foil-lined baking sheet on the rack below; preheat to 425 degrees F.
• Roll one portion of dough between sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Peel off the remaining sheet. Moisten the outer edge of the dough with water.
• To prepare filling: Whisk maple syrup, flour, lemon juice, cinnamon and salt in a large bowl. Add blueberries; toss to combine. Spoon the filling into the crust.
• To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into about twelve 1-inch strips using a pastry wheel or knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) To weave the lattice, fold the first, third and fifth strips back to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any uneven edges and tuck the overhanging crust under the bottom crust; crimp or pinch the outer edge to seal the top and bottom crusts together. Brush just the lattice top (not the outer edge) with the egg white-maple mixture.
• Bake for 20 minutes. Rotate 180 degrees.
• Reduce the oven temperature to 350 degrees . Continue baking until the crust is golden and the filling is beginning to bubble, 50 minutes to 1 hour 20 minutes more. (If you used fresh berries, the pie will be done sooner than if made with frozen berries.) Check the crust toward the end; if it looks too dark, tent the top and edges with foil to prevent overbrowning. Let cool on a wire rack for at least 2 hours before serving.

ELDERBERRY PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
• Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
• Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
• Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.

BLUEBERRY PIE

Steps:

• Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

BLUEBERRY-ELDERFLOWER PIE

Steps:

• Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

ELDERBERRY PIE I

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine the flour, sugar, and cinnamon; reserve 1/4 of this mixture. Add the remaining 3/4 flour mixture to the elderberries and grapes, and mix thoroughly. Sprinkle the reserved flour mixture evenly over the bottom of the crust in pie plate. Turn the filling into the crust, and dot with butter.
• Sprinkle the vinegar over the pie filling, and top with remaining crust.
• Bake for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C). Bake for 35 to 40 minutes, or until golden brown.