Recipe Designery

Blueberry Pie

2 @ 9 inch pie crusts
4 cups fresh blueberries75 cup of sugar25 cup flour25 teaspoon cinnamon
2 teaspoons lemon juice
3 tablespoons butter

If you make your pie crusts slightly bigger than 9 inch you’ll be able to do a more decorative edge. You can find our family’s pie crust recipe on the website.

Prepare your pastry shells and chill.

Heat your oven to 425°F.

In a large bowl, combine blueberries, sugar, flour, and cinnamon.

Toss lightly to mix well.

Grease your pie pan and line it with the bottom pastry crust. Make sure that the crust drapes slightly over the edge of the pan. Use a fork to put holes all over one the bottom and sides of the crust. This will ensure your crust stays flat and cooks evenly.

Carefully turn your blueberry mix into the pastry lined pie pan. You want your berries to be a little bit higher in the middle that they are on the edges. This will ensure that you’re able to seal the crust and the berries won’t get in the way.

Sprinkle, the blueberries with your lemon juice. Cut each tablespoon of butter into four pieces and place the pieces all over the top of the blueberries equally scattered.

Place your top crust over the blueberries. Seal the edges of the crusts together. Flute or scallop the crust to seal it. To prevent shrinking of the shell during baking you can hook the edge of each flute or scallop over the edge of the pie pan. This little “hook” helps hold it in the pie pan rim.

Cut slits or make decorative fork holes in the pie crust top to allow steam to escape.

Bake at 425°F for 35-45 minutes, or until you see the berry juice begin to bubble through the slits/holes in the crust.

Check your pie after the first 25 minutes to make sure that the edges of your crust are not getting too dark. I always put a crust cover on the pie at this point.

If the top and the edges are both getting too dark, you can create a loose foil “tent” cover to place over the entire top of the pie. It will not be sealed on or hold down tight. It is designed to keep the upper element from browning the crust much more but still allow the pie to fully bake through.

Veal Schnitzel, Spaetzle, Jager sauce and Bavarian Cabbage.

Veal Schnitzel is the original, 200 yr old Austrian dish. Origin stories vary, but schnitzel definitely comes from the German/Austrian/Italian Alps region long before appearing in Austrian cookbooks.

The Bavarian Cabbage recipe is ready on the website.
https://recipedesignery.com/recipes/f/bavarian-red-cabbage-rotkohl

Sundays dinner was:
Chicken Karaage aka Japanese Fried Chicken (唐揚げ)
Yamitsuki Cabbage
Vegetable Miso Soup
Green Tea

My spouse said "The chicken, cabbage, & tea are wonderful. The soup, not so much."

Fried Chicken is so delicious that multiple countries have their own versions. Japan and Korea were introduced to the dish by American soldiers. They quickly developed versions using their own ingredients and cooking techniques.

Mahfa Chicken has always been one of my favorite, this Karraage Chicken rivals that recipe. So good!