{"id":163,"date":"2021-04-22T05:33:55","date_gmt":"2021-04-22T05:33:55","guid":{"rendered":"http:\/\/www.thetastemagician.com\/blog\/?p=163"},"modified":"2021-04-22T08:40:52","modified_gmt":"2021-04-22T08:40:52","slug":"my-blueberry-pie-obsession","status":"publish","type":"post","link":"http:\/\/www.thetastemagician.com\/blog\/2021\/04\/22\/my-blueberry-pie-obsession\/","title":{"rendered":"My blueberry pie obsession"},"content":{"rendered":"
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I love to cook with my dad because when I grow up, I\u2019m going to have to learn how to cook, so my dad is teaching me. Another reason why I love to cook with him is because he is a great chef, and he taught my mum how to be a great cook and that explains why he is the best at cooking.<\/p>\n<\/div>\n<\/div>\n

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Blueberries are one of best in the fruit group because I love the color purple \ud83d\ude0a. Why are we using blueberries? It is because Blueberries are low in calories and fat, and yet they still provide a fair amount of healthy fiber. Blueberries mainly consist of 14% of carbs, 84% of water, and small amounts of protein and fat. My dad is a champion on healthy eating and is constantly educating my brothers and me while he encourags us to eat different colored fruits and vegetables.<\/p>\n<\/div>\n<\/div>\n

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For the British Pie Week, I have worked with my dada and my favourite Ba on the recipe below. Do try it with either a scoop of ice cream or warm custard. It is delicious.<\/p>\n<\/div>\n<\/div>\n

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By Bethany and my dada, The Taste Magician.<\/em><\/p>\n<\/div>\n

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Ingredients:<\/strong><\/p>\n<\/div>\n<\/div>\n

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The pie filling<\/strong><\/p>\n

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  • \u00be cup granulated Sugar<\/li>\n
  • 3 tbsp Corn starch<\/li>\n
  • \u00bc tsp Salt<\/li>\n
  • \u00bd tsp ground Cinnamon<\/li>\n
  • 4 cups of fresh or frozen Blueberries<\/li>\n
  • 1 tsp grated rind of Lemon<\/li>\n
  • 2tsp Lemon juice<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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    The pastry case:<\/strong><\/p>\n

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    • 320gm plain Flour<\/li>\n
    • 1 tsp Salt<\/li>\n
    • 90gm unsalted Butter<\/li>\n
    • 50gm Vegetable spread<\/li>\n
    • Ice water if needed<\/li>\n
    • 1 Egg and a few drops of milk for the egg wash on the pastry<\/li>\n<\/ul>\n
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      Method:<\/strong><\/p>\n<\/div>\n<\/div>\n

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      • Preheat oven to 375 degrees f [190 degrees c]<\/li>\n
      • Mix all the ingredients in the pie filling with the blue berries. Keep aside.<\/li>\n
      • Mix the flour, salt, butter and the spread till it forms a crumb and then knead with a little water for about 10 minutes till it comes together and forms a semi soft dough. (use water sparingly if needed) Chill for 30 minutes.<\/li>\n
      • Line a pie dish with pie crust, keep it refrigerated for another 10 minutes.<\/li>\n
      • Pour the berry mixture into the crust. Cut remaining pastry into 1\/2 \u2013 3\/4-inch-wide strips, and make a lattice top. Crimp and flute edges. Egg wash.<\/li>\n
      • Bake pie on lower shelf of the oven for about 50 minutes or until crust is golden brown.<\/li>\n
      • Let it cool for a bit, then pour warm custard and enjoy\u2026<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        And, viola your pie is ready for all to dig in.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        I love to cook with my dad because when I grow up, I\u2019m going to have to learn how to cook, so my dad is teaching me. Another reason why I love to cook with him is because he is a great chef, and he taught my mum how to be a great cook and […]<\/p>\n","protected":false},"author":1,"featured_media":164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-european-outing"],"_links":{"self":[{"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts\/163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/comments?post=163"}],"version-history":[{"count":1,"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts\/163\/revisions"}],"predecessor-version":[{"id":165,"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/posts\/163\/revisions\/165"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/media\/164"}],"wp:attachment":[{"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/media?parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/categories?post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thetastemagician.com\/blog\/wp-json\/wp\/v2\/tags?post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}