Blueberry Icebox Pie With Gingersnap Crust The Little Epicurean

Blueberry Icebox Pie With Gingersnap Crust The Little Epicurean Stir in melted butter. use the flat bottom of drinking glass (or your palm and fingers) to press crust mixture into the bottom and up the sides of a 9 inch pie plate. cover and keep chilled in the fridge until ready to fill. blueberry gelatin: in a small sauce pot, combine blueberries, sugar, and lemon juice. Arrange chilled leaf shapes as desired. cover pie with plastic wrap and allow to chill in the fridge while oven preheats. preheat oven to 375° f. egg wash: whisk together egg, salt, and water until smooth. brush pie with egg wash. sprinkle turbinado sugar, if desired. place an aluminum foil tent over pie.

Blueberry Icebox Pie With Gingersnap Crust The Little Epicurean Blueberry icebox pie an adaptation of nancie mcdermott's strawberry icebox pie recipe from southern pies ingredients for crust: 1 1 4 c. gingersnap crumbs 3 tblsp. sugar 1 3 c. butter, melted for filling: 1 3 c. cornstarch 1 3 c. water 5 c. blueberries, ideally fresh (though frozen is okay too!) 1 c. sugar 1 8 tsp. salt 1 tsp. lemon zest 2 tsp. Make the filling: pour the cold milk into a medium sized bowl. sprinkle the instant vanilla pudding & pie filling mix over the top. whisk the two together by hand for 2 minutes: the pudding should be creamy and beginning to thicken. add in the cinnamon and whisk it fully into the pudding. In the bowl of a food processor, pulse together flour, salt, and sugar until combined. add the shortening and butter and pulse until the texture of coarse sand. add 7 tablespoons of water and pulse until dough has almost come together. if dough is try, add another 1 2 tablespoons of water. For the graham cracker crust; 2 cups (240g) graham cracker crumbs (about 16 crackers) 2 tablespoons light brown sugar 1 2 teaspoon fine sea salt.

Blueberry Icebox Pie With Gingersnap Crust The Little Epicurean In the bowl of a food processor, pulse together flour, salt, and sugar until combined. add the shortening and butter and pulse until the texture of coarse sand. add 7 tablespoons of water and pulse until dough has almost come together. if dough is try, add another 1 2 tablespoons of water. For the graham cracker crust; 2 cups (240g) graham cracker crumbs (about 16 crackers) 2 tablespoons light brown sugar 1 2 teaspoon fine sea salt. Form dough into two discs, one larger than the other, wrap in plastic wrap and place in the freezer for 15 minutes. preheat oven to 425. in a bowl combine the corn starch, sugar and salt. add the lemon juice and cleaned blueberries. when pie crust is done in the freezer, place on lightly floured surface and roll out into circle. Instructions. preheat your oven to 350°f and set a rack to the middle position. put the cookies in the bowl of a food processor or blender, and pulse into crumbs. add the butter and brown sugar and pulse until mixture is evenly combined. press the cookie mixture into a deep dish pie pan (with sides around 2 inches high).