Random Pie (is Random)

[tanarill]

So I had a craving for pie. MW had made a pie on Friday, but although we left it half-finished that evening, it was mostly gone when we came down in the morning. The Midnight Snacker, aka JJ, had been at it again.

But we had a pie crust, and an enormous bag of frozen blueberries. This time, I took notes.


The Hardware:
1 cup measuring device
1/2 cup measuring device
2 cup liquid measuring device
1 large saucepan
1 large spoon
1 spatula
1 medium-sized bowl
1 fork, or a cutting tool if you have one
1 set of measuring spoons
1 small glass

The Software:
1 pie crust
6 cups frozen blueberries
water
~1/2 cup sugar, or more to taste
3 tbs corn starch
1/4 cup butter
1/3 cup flour
3 tbs brown sugar
ground cinnamon to taste

The Instructions:
1. Preheat the oven to 350F.
2. Place 3/4 cup of water into the saucepan. I suspect other liquids, such as apple cider, also work for this part, but I have not tried, so experiment at your own pace. Turn the heat up to high and wait for boiling.
3. Once the liquid boils, add 6 cups of frozen blueberries. Allow these to thaw in the water, stirring occasionally.
4. Add ~1/3 cup sugar, or more. Taste it to test if it is sweet enough.
5. Add 3 tablespoons of cornstarch to thicken. Please review the procedure for adding starch to anything, and use that; but whatever you do, don't directly add starch, it will not work. I used apple cider for this! :D The filling should gel right up.
6. Put the filling into the pie crust, using the spatula to scrape the bowl.
7. Put the pie in the oven, and set a time for 30 mins.
While the pie is baking, make the crumble top. Crumble top is easy, but you cannot cook it for the whole time, or it burns and becomes not-delicious.
8. Place 1/4 cup butter in a bowl, and mash with your fork or cutting tool until it is all in flakes.
9. Add the 1/3 cup flour + 3 tbs brown sugar + cinnamon to the butter, and mash again. The flakes will stay flakes, but get sugar and flour as well. Set that aside until the timer goes off.
10. Sprinkle the crumble top onto the pie, and spread it around with your hands so it covers the filling.
11. Return the pie to the oven for another 10 minutes, or until the crumble top is all bubbly and golden brown.
12. Remove the pie, and cool for 10-20 mins, until warm but not burny-hot. Serve with vanilla ice cream for extra nom.


That was pretty much my only accomplishment yesterday. On the plus side, pie.

Comments

[everbright]

WOW TASTY! I'll admit to not having the patience for crumble-top, I'd probably make it as a double-crust. It's interesting as a generalized procedure tho, since pie is pretty easy in a general way. I *think* my local Aldi sells frozen fruit, I'll have to give this whirl after we run out of maple cookies.

[tanarill]

Yeah. Be warned this makes a LOT of filling. I mean, MW buys deep crusts (we cook semi-homemade style) but for a double-crust I think it will work. Probably would work with most kind of frozen fruit, too. [considering the possibilities . . . ]

[everbright]

Thanks for the warning! I guess you really can't put the extra in a corning ware and call it pudding, it's not like pumpkin pie.