"Better Homes and Gardens" Pastry Recipe, 2001?
Does anyone have any recommendations for finding an older 2001 issue of Better Homes and Gardens? I’m looking for a Pastry recipe featured in one of the issues (with the 1785 Inn Buleberry Pie) and none of the libraries in my area carry the older issues.
I know you can sign-up and log onto the site but I don’t see the logic in paying an annual subscription for just one recipe. Any thoughts or recommendations?
I’m amazed how quickly one can find answers online with so many experts. I sincerely thank you. I’ll give the recipe a try.
4 Responses
Camero D
19 Mar 2010
Wedge – Th
19 Mar 2010
I looked at their site but did not find anything entitled 1785 Inn Blueberry Pie but here is the link to their blueberry pies – maybe one will have the pastry crust you are looking for:
Here is the link when just searching for pastry crusts – there are about 65 entries as the recipes for the pastry crusts are usually contained within the recipe for something else. I hope this helps you find what you are looking for.
And I did come up with this when I did a basic search for Blueberry Pie 1785 Inn: http://www.iloveinns.com/recipes/fresh-blueberry-pie_1272.htm
Fresh Blueberry Pie
Description:
A unique blueberry pie, where the blueberries come out fresh and not cooked up.
Ingredients:
1 Pie Crust (see below)
8 oz Cream Cheese (soften by bringing to room temperature)
3 Cups of Fresh Blueberries
Blueberry Sauce (see below)
Whipped Cream (see below)
Pie Crust (Yields 3):
4 cups flour
2 tsp salt
3/4 cup butter (softened by bringing to room temperature)
1/2 cup water
1 T vinegar
1 large egg
Mix first 3 ingredients in one bowl and second 3 ingredients in another bowl. Add mixture from the second bowl into the first and mix. Divide into 3 equal parts. Roll out flat and add to greased (with butter) pie plate.
Bake at 425 F for 10 minutes or until done
Sauce for Blueberry Pie:
1 cup fresh or frozen blueberries
1 cup sugar
3/4 cup of water
Cook until boiling and blueberries pop open. Mix together 1/4 cup flour and 1/4 cup water and add to mixture to thicken. Cook and stir for 2 or 3 minutes until sauce thickens
Whipped Cream:
1 pint of heavy cream
1/2 cup of confectioners’ sugar
1 tsp vanilla
Beat ingredients together until firm
Directions:
Spread thin layer of cream cheese over bottom of cooked pie crust. Spread half the blueberries over the cream cheese
Top with one third to half of the blueberry sauce. Add the rest of the blueberries. Top with the rest of the sauce.
Refrigerate for at least an hour and cut into 8 pieces
Garnish each piece with a dollop of whipped cream
Recipe Summary:
Yield: 8 slices
Prep Time: one hour
Cook Time: 15 minutes
WA
Vicki H
19 Mar 2010
I just went on the site and could search recipes ( I don’t subscribe). When I the box popped up asking for my subscription, I closed it and searched just fine. What’s the name of the recipe?
wildflower
19 Mar 2010
Here’s a Blueberry Buckle recipe from Better Homes ‘n Gardens 11th edition issue.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch baking pan; set aside. Combine the 2 cups flour, baking powder, and salt.
2. In another mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed till light and fluffy. Add egg; beat well. Add dry mixture and milk alternately to beaten egg mixture, beating till smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with blueberries. Combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle over blueberries. Bake in a 350° oven for 50 – 60 minutes or till golden. Serve warm. Makes 9 servings.
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here it is i searched for 1785 blueberry pie and the inn came up and so did the recipe! Enjoy…it looks good
Yield: 8 servings
From the 1785 Inn & Restaurant, North Conway, NH
Pie:
1 9-inch piecrust (see recipe)
1 (8-ounce) package cream cheese, room temperature
3 cups fresh (not frozen) blueberries
Blueberry sauce (see recipe)
Garnish: fresh whipped cream
Piecrust:
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.
Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.
Blueberry sauce:
1 cup fresh or frozen blueberries
1 cup sugar
1 cup water
1/4 cup flour
In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.
To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.
Here’s the link
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=2435