Re: blueberry pie filling

On Sat 06 Aug 2005 08:25:24p, nancree wrote in rec.food.cooking:

Quoted message said:

" using flour, about 1/4 cup for cups of berries. If using tapioca, 3
tablespoons"
-----------------
How many cups of blueberries???
Thanks.

I use both flour and cornstarch which seems to make a perfect pie.

5 Cups Blueberries
3/4 Cup Granulated Sugar
2 Tablespoons Cornstarch
2 Tablespoons Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
2 Tablespoons Butter

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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nancree said:

" using flour, about 1/4 cup for cups of berries. If using tapioca, 3
tablespoons"
-----------------
How many cups of blueberries???

Sorry...... four.

Wayne Boatwright wrote on 06 Aug 2005 in rec.food.cooking

Quoted message said:

On Sat 06 Aug 2005 08:25:24p, nancree wrote in rec.food.cooking:

Quoted message said:

" using flour, about 1/4 cup for cups of berries. If using tapioca, 3
tablespoons"
-----------------
How many cups of blueberries???
Thanks.

I use both flour and cornstarch which seems to make a perfect pie.

5 Cups Blueberries
3/4 Cup Granulated Sugar
2 Tablespoons Cornstarch
2 Tablespoons Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
2 Tablespoons Butter

My favorite thing to do with Blueberries

@@@@@ Now You're Cooking! Export Format

BlueBerry [censored]

desserts, pies

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process
till
powdered. Combine in a bowl the powder with the frozen blueberries (mix
well).
Pour into pie Crust.

Place [censored] on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top.
Cool for at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Contributor: "The Short-Cut Cook" by Jacque Pepin page 247

** Exported from Now You're Cooking! v5.66 **

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But the ears...Ah the ears.
The ears keep the hat up.