Happy Spring - Spring Parmigiano-Reggiano is ready for Pre-order
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4 cups blueberries 1 cup sugar 1/4 to 1/2 cup flour, sifted 1 tablespoon butter cut up into small pieces
Fruit Pie filling is pretty easy, variations can be more sugar or less depending on the fruit itself. If the fruit has more moisture / juice you can add 2 teaspoons of quick-cooking tapioca to firm up the pie. instructions: #1: Have your pie crust ready - rolled out and in the pie pan and the top ready #2: Place the berries in large mixing bowl and add the sugar and toss gently to fully cover. #3: Add the sifted flour, toss gently until the berries are lightly covered. Use your judgement to how much flour to use. #4: Add the butter and toss gently to mix evenly. Let the mixture rest 15 minutes. #5: Preheat the oven to 450º F #6: Put the fruit to the pie shell. Cover the pie and prick to make a fun pattern. Pricking allows steam to escape. #7: Bake for ten minutes and then reduce the temperature to 350º F for 30 to 40 minutes until golden brown. #8: Cool completely on a wire rack before cutting so the juices can firm up.