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Strawberry Blueberry Meringue Pie!
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.
Strawberry Blueberry Meringue Pie!
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.