Chamomile-Cream Blueberry Buttermilk Pies Recipe 

Know how some people make great pies? Interestingly, I seem to be one of those people. That includes the crust. Yes, I nailed the crust. I guess so many people have told me that I started to be proud of my crust-making skills.

Ingredient 

BUTTERMILK CRUST – 1/3 cup almond flour – 1/4 cup coconut sugar or brown sugar – 1 teaspoon kosher salt – 2 1/2 cups all-purpose flour plus more for rolling – 1 cup chilled unsalted butter cut into pieces, 2 stick – 1 large egg yolk – 1/3 cup cold buttermilk plus more if needed PIE FILLING – 4 cups fresh or frozen blueberries I used about 4 cup – 1/2 cup coconut or brown sugar* – 1/4 cup cornstarch – 1 tablespoon vanilla extract + 1 vanilla bean seeds removed (vanilla bean optional) – 4 tablespoons salt butter softened + cubed – 1 egg beaten CHAMOMILE CREAM – 1 cup heavy cream – 2 tablespoon chamomile tea packs or 1 loose chamomile tea – 1 tablespoon honey or powdered sugar – 1 teaspoons vanilla bean or 2 pure vanilla extract seeds only

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BUTTERMILK CRUST Mix almond flour, granulated sugar, salt, and all-purpose flour in a large bowl. Butter should resemble small peas when broken into flour with fingertips. Beat egg yolk and 1/4 cup cold buttermilk in a separate dish before adding to flour mixture.

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To remove dry patches, gently knead dough for 1 minute on a lightly floured surface after stirring in buttermilk (no more than 1 tablespoon at a time) using a wooden spoon until dough just Divide dough in half. Make circular discs from each part. Cover and chill dough a week or skip it.

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TO MAKE THE PIE Grease an 8-inch or 4 mini pie plates. Roll one disc of dough into a 12-inch circular on a lightly floured board. Place the crust on the pie plate (or cut 4 circles for mini pies) carefully. Let the dough sink into the dish by lifting the edges.

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After trimming edges to smooth out crust, fork the dough's bottom several times. Roll the remaining disc of dough into a 12-inch circle (or 4 smaller rounds) on a lightly floured surface. Transfer to parchment-lined baking sheet. Set aside.

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5

Combine blueberries, coconut sugar, cornflour, vanilla extract, vanilla bean seeds, and butter in a large bowl. Mix everything well before coating. Prepare pie plates and fill. Scrape in good bowl juices!

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6

Put the reserved pie rounds on top of the blueberries. Crimp the bottom crust and top crust together after pushing the top crust into the pie plate. You may crimp extravagant or plain.Used a fork for simplicity.

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Apply the beaten egg to the top crust and cut four air gaps with a sharp knife. Refrigerate pie for 1 hour or 2 days to firm crust.Heat a 350-degree oven.

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On a baking sheet, bake pie or pies until juices boil and crust is deep golden brown, 40–50 minutes (small pies in 30 minutes). Foil the crust to prevent overbrowning. Cool slightly on a wire rack before cutting.

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CHAMOMILE CREAM Make a low bowl with 1/2 cup of cream in a small sauce pan. Add tea bags, cover, and steep for 20 minutes without heat. Try to squeeze the tea bags' cream after 20 minutes. Cool the cream in the fridge for an hour.

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Combine the cooled cream with the remaining half cup in a large bowl. Hit high speed with an electric mixer to make delicate peaks. Beat vanilla and honey until blended. Keep refrigerated until serving.

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Coconut Pudding And Miso Chocolate Fudge Macaroon Pie Recipe 

also see

also see

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