SWEET PASTRY DOUGH
1 cup unbleached all-purpose flour
1/4 cup sugar
1 pinch salt
1/4 tsp baking powder
4 tbsp butter
1 large egg
BLUEBERRY FILLING
2 pt blueberries
3/4 cup sugar
3 tbsp cornstarch
3 tbsp water
1 tbsp grated lemon zest
3/4 cup walnut pieces toasted & coarsely c, hopped
WALNUT CRUMB TOPPING
4 tbsp butter
1/4 cup sugar
1/2 tsp cinnamon
3/4 cup unbleached all-purpose flour
1/2 cup walnuts, coarsely chopped
Directions
MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl.
Cut up and add the butter; toss gently to coat. Rub in the butter
until the mixture looks sandy. Beat the egg and toss into the flour
and butter mixture. Press the dough together, wrap and chill it.
FORMING THE PIE SHELL: Lightly flour the work surface and dough. Roll
the dough to a 14-inch diameter disk, 1/8-inch thick. Fit the dough
into a 9-inch oven-proof glass pie pan and trim away all but 1/4-inch
of the excess dough. Turn the excess dough under and flute the edge
of the pie. Chill while preparing the filling. MIXING THE FILLING:
Rinse and pick over the blueberries and drain them on a
paper-towel-lined pan. Combine one third of the berries and the sugar
in a saucepan and bring to a simmer over medium heat, stirring
occasionally. Simmer the berries in the juices that accumulate about
5 minutes. Strain the juices into another pan. Pour the water into a
small bowl and stir in the cornstarch to dissolve it. Return the
blueberry juices to a boil and beat about one quarter of it into the
dissolved cornstarch. Return the remaining juices to a boil and beat
the cornstarch mixture into it. Return the juices to a boil, beating
constantly, and allow to boil about 1 to 2 minutes, beating
constantly. Stir in the remaining blueberries, the cooked berries,
lemon zest and walnuts, and cool. MIXING THE CRUMB TOPPING: Cream the
butter until soft, add the sugar and cream until soft and light. Beat
in the cinnamon. Mix in the flour, then the walnuts. The mixture
should fall into large, soft crumbs. Pour the filling into the
prepared pan and smooth. Scatter over the crumbs and bake at 350F
until the filling is set, the crumbs have colored and the crust is
baked through, about 40 minutes. Cool on a rack. Makes one 9-inch pie.
Servings: 8 servings
Blueberry-And-Walnut Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Nut; Pie
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into history, in truth as far into history as early Egypt, and possibly even further. Interesting though that is, in the main part, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and parsley. During the next few hundred years, the powerful families of Europe tried to serve up the best banquets, and consequentially chefs and their recipes increased in prestige. However, it was during the 1800s that cooking and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe publications were increasing in popularity due to better eduction, increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Blueberry And Walnut Pie recipe.
