Friday, July 02, 2004

Bubbly Pies recipe

Bubbly Pies
From the "Dragonlover's Guide to Pern", written by Jody Lynn Nye with Anne McCaffrey, © copyright 1989 by Bill Fawcett and associates.

Every Hold has its own special method for making bubbly pies. The traditional fruit used in this special dessert is Terran blueberries, though any berry can be substituted. This recipe makes half a dozen dessert-sized pies or a dozen hand-sized snacks.
Crust:
1/2 cup butter or margarine
2 tablespoons granulated sweetening
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup ice water
Cut the butter into chunks. Combine the dry ingredients in a bowl. Work the butter gently into the dry mixture with a fork until pieces the size of peas form. Sprinkle the water over and work it in. (Do not overwork the dough.) Form the dough into a ball.
Filling:
5 cups blueberries (or one 20-ounce package, frozen)
1 cup granulated sweetening
1/4 teaspoon powdered klah bark (or cinnamon)
2 teaspoons citrus juice
1-2 tablespoons butter or margarine
Gently toss berries with sweetening and klah bark in a large bowl. Sprinkle citrus juice over mixture. Spoon berries into crust and dot with butter.

For Six Tarts:
1 crust recipe
1 filling recipe
Divide the ball of dough into two pieces. Work with one at a time. Form each into a ball and press out into a circle. Divide each circle into six. Roll each piece into a ball. Flatten to 1/8-inch, cut into 5-inch circles, and fit six into the tart pans. Fill with berry mixture. Moisten the edge of each tart and top with second circle of dough. Seal and flute the edges. Cut slits in the top of each tart with a knife. Cover edge of each tart with foil.
Bake at 375 o F for ten minutes. Remove foil. Bake for 8-12 minutes more, or until crust is golden. Serve hot.

For Twelve Gather-Pies
1 crust recipe
1 beaten egg
1/2 filling recipe
Roll out dough on a floured surface to a 1/8-inch thickness. Using a 3-inch cookie cutter, cut out 24 circles. Lay out 12 on a lightly greased cookie sheet. Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4-inch border.
Brush the border with egg. Lay the second circle on top of each pie, and press edges together with a fork all the way around. (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tablespoons sweetening; brush top of each pie with mixture for a sugary glaze. With a knife, cut three or four short slits in the top of each pie.
Bake at 400 o F for 20-25 minutes, until crust is golden. Slide gently of cookie sheet with spatula. Serve hot.

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