Bubbly Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crust:1/2 cup cup butter or margerine2 tablespoons granulated sweetening2 1/2 cups flour1/2 teaspoon salt1/2 cup ice waterFilling:5 cups blueberries (or one 20-ounce package, frozen)1 cup granulated sweetening1/4 teaspoon powdered klah bark (cinnamon)2 teaspoon citrus juice1-2 tablespoons butter or margerine
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.
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.
Nutritional Info 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
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