Thursday, March 27, 2014

Blueberry Pies for Two

Ok y'all here's the recipe for those yummy blueberry pies that I promised! These were soooooooo good and super easy! The original recipe was for apple pies, which are too cute because the apples are the bottom crust! BUT I have an obsession with blueberries, so it was only right to use them!

Here's whatcha need:
  • (crust) 3/4 cup white whole wheat flour
  • (crust) 1 teaspoon organic cane sugar
  • (crust) 1/2 teaspoon Himalayan pink salt
  • (crust) 1/4 cup cold unsalted butter
  • (crust) 2-3 tablespoons almond milk
  • 1 cup blueberries (or more of desired)
  • 2 teaspoons organic cane sugar
  • 1/2 teaspoon ground cinnamon
  • Splash of almond milk
  • Coconut oil (melted)
What to do:
1. To make the crust, combine the flour, sugar and salt in a bowl.

2. Cut in the butter with a fork. To break the butter up into tiny pieces I like to use a cheese grater.

3. Add one tablespoon of milk at a time, mix the dough until the dough comes together to form a ball. Make sure not to add too much milk, though.

4. Shape the dough into a disk and cover in plastic wrap. Refrigerate for 2 hours until chilled.

5. Meanwhile rinse the berries then add the 2 teaspoons of sugar and ground cinnamon in a small bowl with the berries. Stir with a splash of milk to combine.
6. Preheat the oven to 350°F.

7. Roll out the dough to 1/4 inch thick and  use a jar to cut out two circles for the bottom crust, then cut long strips of dough for the top crust.

8. Place the circles in the bottom of your muffin tins or ramekins. Then add the strips of dough into a weaved pattern on top of the berries. Cut excess off.

9. Brush the tops with coconut oil and bake for 30-40 minutes or until tender and golden brown.

10. Enjoy with a special someone or hey eat them both!

Happy cooking!
~ Rissa

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