I took a stroll to the ole blueberry patch yesterday evening. The berries were looking plump and ripe. This is what became of that:
Frozen butter and food processor method pie crust. 1 stick to 1 hefty cup of flour with a little sugar and salt and just enough water to make it work. The less water, the better the crust and the harder it is to work with. Keep everything ICE cold. Use metal bowls from the freezer and ice water. Check the real recipe from Alton Brown. Best pie crust ever....also works equally well for savory dishes sans the sugar. Pot pies anyone?
About 3 pints of berries used for a big hefty 10" deep dish pie. Weighs close to 5 lbs. Half a small can of sweetened condensed milk, ½ a lemons worth of chopped zest and juice, maybe ⅓ or so of a cup of sugar, about 2-3 tsp of tapioca starch, which is finely ground tapioca pearls, a smidge of cinnamon and salt. That's the guts.
The topping was made with organic granola cereal that I made smooth in the food processor, with flour, brown sugar, cinnamon and vanilla extract. Kinda like eggless cookie dough. Usually I use quick oats, but I realized I didn't have any when I was making the topping.
350°F for 50m covered, then about 50 more mins uncovered...you want the thing boiling in the center before it comes out to make sure the tapioca works properly.
Try not touching it for 5 hours while its cooling, it's still cooking for awhile while this is happening...go smoke some dope and hava sammich.
The first slice is always the hardest to remove...lol. Blueberry Crunch Pie
THEY'RE called KAAAAHBS Joe's dad's stuff