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BLUEBERRY CRUMB TOPPED PIE
I once read a berry recipe that used
tapioca as a thickener and I've been a
believer ever since. Make this pie with
mixed berries or cheerier for variety.
Pie Crust (makes 1 bottom pie crust):
1 1/4 cup all-purpose flour
1/2 cup (1 stick) cold unsalted, butter
cut into pieces
1/4 t. salt
2-3 T. ice-water
Filling:
1 cup sugar
3 T. cornstarch
2 T. quick-cooking tapioca
1/4 teaspoon salt
8 cups blueberries
Crumb Topping:
5 T. flour
2 T. oats (any kind)
5 T. butter, softened
1/3 cup chopped walnuts or pecans
2 T. sugar
1 t. ground cinnamon
Make crust: combine flour, butter,
and salt in a food processor and pulse to
combine (or place in a medium bowl
and break up the butter into the flour
with your fingers or a pastry blender).
Note that the butter will still include
tiny pieces in the flour mixture. With
the motor running, add water, a drop at
a time until a crumbly dough is formed
(the dough should not be smooth). (Or
add water a bit at a time to the bowl
and stir with a fork or your fingers until
a crumbly dough is formed.) You may
not need all the water.
Remove the dough to a lightly
floured surface and knead for about
30 seconds. Form into a ball, flatten
slightly and wrap in plastic wrap for 1
hour.
Make crumb topping: Combine all
ingredients in a medium bowl and stir
well to break up the butter into the
mixture. Set aside.
Preheat oven to 400F. Roll out
dough on floured surface to 13-inches
round. Transfer to 9-inch glass pie
plate. Fold edge under and crimp the
edges. Chill while you make the fill-
ing.
Make filling: Place sugar, cornstarch,
tapioca, and salt in a large bowl and
whisk to combine. Add blueberries
and toss well.
Transfer the filling to the pie shell
Bake pie on hot baking sheet in
middle of oven 15 minutes, then
reduce oven temperature to 350F and
continue to bake for 20 minutes.
Sprinkle the crumb topping over and
bake for 25 minutes more until the
topping is golden. Cool completely
before cutting into wedges and serv-
ing. Makes 8 10 servings. ❑
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750350
2003
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