
Let me preface this by saying these are a bit labor intensive, but oh so worth it. I love things that are individual serving size. Any anything with blueberries is a-okay in my book! Hubby was super jealous I made these and he didn't get to try any, so I might have to make them again soon.
I have used this Betty Crocker Blueberry Pie Filling recipe many times now. It is so easy and turns out SO TASTY! I have yet to make my own crust, but that's next on my list of learning. For now, I use the refrigerated pie crusts that are soft.
Here you go:
Recipe for Pie filling - Thanks to Betty Crocker
3/4 | cup sugar |
1/2 | cup Gold Medal® all-purpose flour |
1/2 | teaspoon ground cinnamon, if desired |
6 | cups blueberries |
1 | tablespoon lemon juice |
1 | tablespoon butter or margarine, if desired |
Rachael Ray's Recipe is for Pie Sticks. I didn't use sticks. I think it turned out better that way because it's not like you could really hold them like a pie popsicle.
- Preheat oven to 400˚F.
- On a floured surface, roll both pie doughs out to about 1/8-inch thick. Cut into 6 wedges.
I don't think I got to shove 3 tablespoons into each triangle, but I don't know how big Rachael made hers. I managed to make a total of about 8 pockets. I would cut the triangles, put the filling in, and seal it up. I balled up the scrap pieces of pie crust dough & rolled it out again. Ultimately, I didn't have very much crust dough leftover. I think it's best to cut at least 1 slit in the top of the pocket to let out the steam because I had some leakage on the ones I didn't vent.
No comments:
Post a Comment
We love to hear your thoughts, good bad or random! We love comments of all kinds!