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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 553.2
  • Total Fat: 20.3 g
  • Cholesterol: 51.8 mg
  • Sodium: 199.1 mg
  • Total Carbs: 89.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Bubbly Pies calories by ingredient
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Bubbly Pies

Submitted by: AMBROSIAHINO

Introduction

from Anne McCaffery's Pern from Anne McCaffery's Pern
Number of Servings: 6

Ingredients

    Crust:
    1/2 cup cup butter or margerine
    2 tablespoons granulated sweetening
    2 1/2 cups flour
    1/2 teaspoon salt
    1/2 cup ice water

    Filling:
    5 cups blueberries (or one 20-ounce package, frozen)
    1 cup granulated sweetening
    1/4 teaspoon powdered klah bark (cinnamon)
    2 teaspoon citrus juice
    1-2 tablespoons butter or margerine

Tips

Check "Gather Pies" for a smaller version


Directions

Crust:
Cut the butter into chunks. Combine the dry ingredients into a bowl. Work the butter gently into the dry mixture with a fork until pieces thesize of peas form. Sprinkle the water over and work in. (do not overwork the dough) Form the dough into a ball.

Filling:
Tently 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 of an 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 degrees for ten minutes. Remove foil. bake for 8-12 minutes more, or until crust is golden. Serve hot.






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