I love to cook with my dad because when I grow up, I’m 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.
Blueberries are one of best in the fruit group because I love the color purple 😊. 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.
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.
By Bethany and my dada, The Taste Magician.
Ingredients:
The pie filling
- ¾ cup granulated Sugar
- 3 tbsp Corn starch
- ¼ tsp Salt
- ½ tsp ground Cinnamon
- 4 cups of fresh or frozen Blueberries
- 1 tsp grated rind of Lemon
- 2tsp Lemon juice
The pastry case:
- 320gm plain Flour
- 1 tsp Salt
- 90gm unsalted Butter
- 50gm Vegetable spread
- Ice water if needed
- 1 Egg and a few drops of milk for the egg wash on the pastry
Method:
- Preheat oven to 375 degrees f [190 degrees c]
- Mix all the ingredients in the pie filling with the blue berries. Keep aside.
- 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.
- Line a pie dish with pie crust, keep it refrigerated for another 10 minutes.
- Pour the berry mixture into the crust. Cut remaining pastry into 1/2 – 3/4-inch-wide strips, and make a lattice top. Crimp and flute edges. Egg wash.
- Bake pie on lower shelf of the oven for about 50 minutes or until crust is golden brown.
- Let it cool for a bit, then pour warm custard and enjoy…
And, viola your pie is ready for all to dig in.
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