Subject: You can have 'em, because the DLG is awesome.
Author:
Posted on: 2015-11-24 21:27:00 UTC

BUBBLY PIES

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 tarts or a dozen hand-sized Gather-pies.

Crust:

1/2 cup butter or margarine
2 Tbsp granulated sweetener (sugar)
2½ cups flour
1/2 tsp 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 20 oz frozen)
1 cup granulated sweetener
1/4 tsp klah bark (cinnamon)
2 tsp citrus juice (I'm guessing lemon; it doesn't say)
1-2 Tbsp 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 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 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° 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
1/2 filling recipe
1 beaten egg

Roll out dough on a floured surface to 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 Tbsp 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 if necessary.) If desired, mix together 1/4 cup water with 1½ Tbsp 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° for 20-25 minutes, until crust is golden. Slide gently off cookie sheet with spatula. Serve hot.

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Have fun!

~Neshomeh

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