I mentioned I made a blueberry pie, so thought I'd share a picture. I don't really use a recipe for fruit pies, just guidelines. Blueberries need lemon or they just taste too bland - it is just sweetness, they don't have their own tartness (like cherries - cherries are my favorite, I don't add anything.)
Always my pie crust recipe:
1 3/4 c flour
1 t salt
1/2 c olive oil
3 T ice water
What actually went into my Blueberry Pie Filling:
Enough blueberries to fit into the pie crust (I had too many, as you can see it in the finished photo of pie - it ran all over! But I went for it, no regrets.)
1 lemon, juice and zest
Maple Syrup or Honey to taste (I literally just squeezed sweetener in, stirred, and thought it was probably OK, but then worried about it so made a caramel sauce.)
Sprinkle in some tapioca (my go-to pie thickener)
I like tapioca as a thickener, but I'm out now, so I'll probably use arrowroot until I run out of that.
Do you think garbonzo bean flour would work well as a thickener? I have arrowroot but it is decades old. Well, maybe decade.
ReplyDeleteNo. Garbanzo bean flour tastes like garbanzo beans and I wouldn't put it on pie (plus it is best in fried things!)
DeleteYou should use arrowroot, it does not go bad with age, it'll still work just fine.