blueberry doughnuts, blueberry pie, blueberry turnovers, all favorites of mine from childhood all gone....what the hell.

make it yourself. mix some blueberry, sugar, lemon, and cornstarch. saute.



~5min
/e hmm she doesnt saute in this recipe. i know she does in one of these recipes...or maybe i'm thinking of her jam?

or marry a girl who enjoys baking. nerdy bakers are sexy as fuark.

This post was edited by carteblanche on Jan 29 2015 05:56pm

im utterly terrified of doing this.

of the filling or the pie/turnover/etc? they sell pre-made pie crusts / puff pastry / etc to make it easy. you can also go to local bakeries. they very likely have them or you can order them.

personally, i prefer apple or cherry over blueberry.

Heat fresh blueberries, 1 cup of sugar, orange juice/zest, a little lemon zest, and some vanilla. Cook that over a low heat until the sugar is dissolved and the berries start to break down a bit.

Here's an easy recipe from my book if you want

BASIC PIE DOUGH pg 368 (3 SHELLS)

UNSALTED BUTTER (CHILLED) 475 G
PASTRY FLOUR: 630 G
BUTTERMILK: 120 ML
SALT: 12 G
GRANULATED SUGAR: 15 G
VANILLA EXTRACT: 15 ML

CUT THE BUTTER INTO MEDIUM DICE 3/8 INCH SQUARE
SIFT THE FLOUR ONTO A WORK SURFACE OR IN LARGE BOWL
CUT THE BUTTER INTO FLOUR MIXTURE UNTIL THE DESIRED CONSISTENCY
COMBINE THE BUTTERMILK, SALT, SUGAR AND VANILLA IN A BOWL WITH A WHISK
GRADUALLY ADD THE BUTTERMILK TO THE FLOUR MIXTURE
MIX GENTLY UNTIL THE DOUGH FOLDS TOGETHER
COVER THE DOUGH IN PLASTIC WRAP

----------------------------------


BLUEBERRY PIE FILLING pg 378

CANNED BLUEBERRIES: 1/2 CAN
GRANULATED SUGAR: 420G
CORNSTARCH: 67.5 G
WATER: 120 ML
CINNAMOND (GROUND) 1 G
LEMON JUICE: 15 ML
LEMON ZEST (GRATED FINE) 3 G

DRAIN THE JUICE FROM THE CANNED BLUEBERRIES (RESERVE THE JUICE AND FRUIT)
MEASURE THE JUICE AND MEASURE 1QT, IF NEEDED AD WATER TO COMPLETE 0.5 QT
BRING JUICE TO A BOIL AND ADD SUGAR
DISSOLVE CORNSTARCH IN WATER, THEN ADD TO BOILING JUICE
COOK TIL MIXTURE THICKENS AND CLEARS, REMOVE FROM HEAT
ADD CINNAMON, LEMON JUICE, LEMON ZEST AND RESERVED BLUEBERRIES
STIR GENTLY TO COAT THE FRUIT WITH THE GLAZE
ALLOW THE FILLING TO COOL TO ROOM TEMPERATURE THEN USE IT TO FILL PRE-BAKED PIE SHELLS