STAR-STUDDED BLUEBERRY PIE RECIPE: HOW TO MAKE IT
Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. —Nancy Barker, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated., Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes., Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack., Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.
Nutrition Facts : Calories 424 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 67g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
STAR-STUDDED MINT CHOCOLATE BARK RECIPE | ALLRECIPES
A delicious combination of white chocolate, dark chocolate, and peppermint all in one.
Provided by Avi M. C. A.
Categories Desserts Chocolate Dessert Recipes White Chocolate
Total Time 4 hours 14 minutes
Prep Time 10 minutes
Cook Time 4 minutes
Yield 1 baking sheet of bark
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Unwrap mints and place in a food processor; blend until mints are reduced to dust and small pieces.
- Melt 2 cups white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 3 to 4 minutes. Add crushed peppermints and fold in until well mixed. Spread mixture evenly onto prepared baking sheet.
- Melt dark chocolate chips in the previously used microwave-safe bowl in 30-second intervals, stirring after each melted, 1 to 2 minutes. Spoon dollops of the melted dark chocolate onto the white chocolate mixture and spread evenly. Place remaining white chocolate chips on top at desired intervals. Sprinkle bark with red sugar.
- Refrigerate bark until completely solid, about 4 hours. Peel off waxed paper and break bark into pieces.
Nutrition Facts : Calories 205.1 calories, CarbohydrateContent 33.4 g, CholesterolContent 4 mg, FatContent 7.7 g, FiberContent 0.2 g, ProteinContent 1.5 g, SaturatedFatContent 4.6 g, SodiumContent 28.2 mg, SugarContent 26.1 g
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