|Handbook of Practical Cookery|
|by Pierre Blot|
Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of ...
Results 31 - 40 of 234 for fresh blueberry pie
Combine flour, salt ... into 9 inch pie pan, spreading it ... sprinkle with 1 cup blueberries. Cool. This crust is simple and good for other type of pies also.
Roll out the ... a 9 inch pie plate (should be ... and stir the blueberry mixture until the ... there is room for the cream cheese and it does not overflow.
Mash 1 pint ... from heat. Cool. Fold remaining 2 pints berries into cooled mixture. Pile in baked pie shell. Chill. Serve with whipped topping if desired.
Boil above together ... clear. Mix in 3 cups FRESH blueberries and pour into baked pie shell. Cool for a few hours. Top with ice cream or whipped cream.
Combine first 6 ... well. Sprinkle over top of pie. Bake an additional 10 minutes. Chill before serving. Frozen blueberries can be substituted for fresh.
Put two cups berries in pie shell and bake ... minutes. Turn oven down to 350 degrees and continue baking at 350 degrees for 35-40 minutes or until set.
Set aside 2 ... 1/2 cups of fresh blueberries in the baked pie shell. Spread the ... refrigerate until chilled or overnight. Serve with whipped topping.
In a saucepan mix: Add: Cook over medium heat until thick. Cool. Add 3 cups berries and mix gently. Put into baked pie shell.
Make a smooth ... remaining cups of fresh blueberries. Put into 9 inch baked pie crust. Refrigerate until cool. Top with whipped cream. Great pie! Easy to make!
Combine 1/2 c. ... stir into hot blueberry mixture until thickened. ... Pour into baked pie shell. Refrigerate. When ... pouring cooled filling into shell.
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