Sunday, April 22, 2012

Copycat Recipes: Hostess Blueberry Pies!

1 batch of Perfect Whole Wheat Pie Crust
 1 C whole wheat
1/2 C white flour
2 t sugar
1/2 t salt
½ c. cold butter, sliced
4-5 Tbsp. cold milk
In large bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter (or fork, if you have to) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky. Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each Tablespoon of milk. Quickly form the crust into a ball. Refrigerate until ready to use.

Blueberry Filling:
1 pt. blueberries
½ c. sugar
1 Tbsp. lemon juice
2 Tbsp. cornstarch
2 c. powdered sugar
2-4 Tbsp. heavy whipping cream
1 tsp. pure vanilla
Preheat oven to 400 degrees. In a medium saucepan, combine all filling ingredients. Stir together over medium-high heat until thickened, about 5-7 minutes. Allow to cool. Roll pie crust to ¼” thick, cut into small circles that are approximately 4-5 inches in diameter. Place a small dollop of the blueberry mixture onto the center of each circle of crust. Pull the edges of the crust up—taco-style—gently pinching the two sides together. Lay the pie onto its side and use the tines of a fork to seal the edges. Place on a baking sheet. Bake for 12-15 minutes, or until the edges of the pie begin to brown slightly. Remove and cool until warm to the touch. Whisk together all glaze ingredients until smooth. Dip warm cutie pies in the glaze until fully coated. Transfer to a wire cooling rack and allow to cool completely before serving.


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