nches.
With knife or pastry wheel make cuts 1 inch
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
ill be using a shortcrust pastry recipe instead of the crescent roll
). Press 1 pie crust pastry into the bottom and sides
220 degrees C). Prepare pie pastry, and place into a 10
tablespoons of this homemade blueberry powder (or, if you bought
Blueberry and White Chocolate Whipped Cream:<
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
urface; roll out each puff pastry sheet to a 12-inch
230 degrees C).
Prepare pastry for two crust pies. Pick
d cut in shortening with pastry blender until mixture is
Preheat oven to 375 degrees F (190 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
months).
For the pastry cream, combine 3/4 cup
all of pastry lightly, flatten it to 6
Combine blueberries, sugar, flour, salt and lemon juice.
Fill pastry-lined pan.
Dot with butter and add top crust.
Bake at 450\u00b0 for 10 minutes; then at 350\u00b0 for about 40 minutes.
Recipe can be doubled.
Combine blueberries, sugar, flour, salt and lemon juice.
Fill 8-inch pastry lined pie pan.
Dot with butter and adjust top crust.
Bake at 400\u00b0 for 40 to 50 minutes.