Is it possible to make a blueberry pie using dried blueberries instead
of fresh ones? I can't get fresh blueberries but I have several packages
of dried. I've Googled for a recipe for blueberry pie made with dried
berries but came up with nothing. Anyone tried this?

In article >,
Ellie C > wrote:

> Is it possible to make a blueberry pie using dried blueberries instead
> of fresh ones? I can't get fresh blueberries but I have several packages
> of dried. I've Googled for a recipe for blueberry pie made with dried
> berries but came up with nothing. Anyone tried this?

Here's such a recipe:

<http://discuss.washingtonpost.com/wp-srv/zforum/02/cookingvideo.htm>

What's Cooking Video Recipe
June 2002: Blueberry Pie
Adapted from "The Pie and Pastry Bible," by Rose Levy Beranbaum

For a 2-crust, 9-inch pie dough
11.25 ounces all-purpose flour
1/4 tsp. baking powder
3/4 tsp. salt
14 T unsalted butter, divided into two portions: 9T and 5 T
1 T cider vinegar
5-7 T ice water
1 egg white, for brushing crusts

Instructions:
Mix flour, baking powder and salt in a chilled bowl. Cut in diced butter
(in 2 stages - 9T first) with hands, fork and spoon - or if using food
processor - pulse a few times, until mixture looks like peas.

Cover with plastic wrap and chill for at least 10 minutes to let rest.

Add remaining 5T butter and "cut" until mixture looks like cornmeal. Let
rest again in fridge or freezer, depending on temp. in kitchen.

Add cider vinegar. Add water, but go gradually. Add first 5 T and check
for moistness of dough. If it feels adequately wet, then you have added
enough water. The climate will determine the absorption rate.

Press gently to combine and form into a ball. Wrap in a Zip-loc type bag
and press to make flat. You may freeze or chill.

Rolling out dough:
When ready, make sure your work surface is cool. Dust lightly with flour
as well as your rolling pin. Cut dough in half with a knife. Return one
half to fridge.

With your rolling pin, pound on the dough to flatten and soften. Rotate
after each pounding or two. If the dough begins to stick, add a touch of
flour. When it's flattened by an inch or so, you may begin to roll out.
Begin from center, always. After each roll, rotate dough and check for
stickiness. Roll until you have approximately a 12-inch circle shape
about 1/4 inch thick.

Fold the circle in half or in quarters and place into your pie plate.
Unfold and mold to the plate, pressing gently. Make sure you leave a
border on the sides that can connect with the top crust, but trim any
hanging dough with scissors or knife.

Now it's time to "blind bake." Place a piece of parchment paper that's
been trimmed to fit inside the pie plate and fill the paper with dried
beans or rice. This helps to weigh down dough so it doesn't leaven all
the way.
Place pie plate into a preheated oven of approximately 400. Keep an eye
on the crust. You want it to get slightly tan, not really brown. This
will take about 10 minutes.

Remove from oven. Brush crust with one egg white. This will give some
moisture to the crust. Now it's time to make your filling.

Filling:
Combine the following: 1/2 cup sugar, 2 T cornstarch, 2 tsp. lemon zest,
2 T lemon juice (from your lemons is best! Zest first) and a pinch of
salt. To that, add 4 cups washed and dried blueberries. Mix to coat
berries evenly. Cinnamon is optional but adds a nice touch.

Fill your blindly-baked pie crust.

Now it's time to roll out top crust and cover the filling. Roll and fold
just as we did with the bottom crust. Then score the dough with a paring
knife. You may even create a vent in the center with your knife. Egg
white wash on top is a good idea to add sheen and gloss and to prevent
crust from drying out.

Pie goes into 400 degree oven. It is a good idea to place on a baking
stone or baking sheet to catch oozing juices. If you notice the top
crust browning quickly, you may turn down heat a bit and you may also
cover pie with a foil tent. Just make sure to allow for some ventilation.

Bake until fruit is bubbling, which will take just under one hour. Let
cool, despite the temptation. A pie on the cooler side of warm holds
together and the flavors have a chance to come together. Enjoy. It's pie.

Extra pointer: If it's really hot in your kitchen, put EVERYTHING in the
fridge or freezer to chill, including all of your ingredients and tools.
The cooler, the better.

Copyright 2002 The Washington Post Company

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In article >,
Ellie C > wrote:

> Is it possible to make a blueberry pie using dried blueberries instead
> of fresh ones? I can't get fresh blueberries but I have several packages
> of dried. I've Googled for a recipe for blueberry pie made with dried
> berries but came up with nothing. Anyone tried this?

I also found the recipe below; not exactly "blueberry pie," but
interesting, and it uses dried blueberries:

<http://www.1001recipes2send.com/Dess...g_Patriotic_Pi
e.shtml>

Inspiring Patriotic Pie

Ingredients:

Filling
2 cans (14.5 ounces each) pitted tart red cherries in water, undrained
3 tablespoons quick-cooking tapioca
3/4 cup sugar
1 tablespoon butter or margarine
Dash salt
1 cup dried blueberries
1/4 teaspoon almond extract

Crust
1 package (15 ounces) Pillsbury refrigerated pie crusts, softened as
directed on package

Directions:
Drain cherries, reserving 3/4 cup juice. In 2-quart saucepan, combine
reserved juice, tapioca, sugar, butter and salt. Cook and stir over
medium heat until mixture is thickened and bubbly. Cook and stir 1
minute longer. Remove from heat. Stir in drained cherries, blueberries
and almond extract. Cool 15 minutes.

Heat oven to 375?F. Make pie crust as directed on package for two-crust
pie using 9-inch pie pan. Spoon filling into crust-lined pan. Top with
lattice crust,* by cutting the second crust into 1/2-inch-wide strips.
Arrange strips in lattice design over filling by laying half of the
strips in one direction, rotating pan one-quarter turn and laying
remaining strips at right angles directly over the first strips. Fold
excess crust under and press together to form crust edge; flute.

Bake 35 to 45 minutes or until crust is golden and filling is bubbly.

*TIP:
As an alternative, top with second crust, seal edges and flute. Cut
several slits in top crust.

Serving Size: Makes 8 servings

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Julia Altshuler wrote:

> Ellie C wrote:
>
>> Is it possible to make a blueberry pie using dried blueberries instead
>> of fresh ones? I can't get fresh blueberries but I have several
>> packages of dried. I've Googled for a recipe for blueberry pie made
>> with dried berries but came up with nothing. Anyone tried this?
>
>
>
> I've never tried it and don't have a recipe but do have a caveat. Look
> at the package of dried blueberries and see if they have sugar added.
> Dried fruits often do. When experimenting with substitution, take that
> into account.
>
>
> I prefer using dried fruits in compotes rather than pie. Reconstitute
> with a little water or perhaps some brandy. Heat on top of the stove;
> mash or puree or chop. Thicken with corn starch. Serve with whipped
> cream.
>
>
> --Lia
>
Yes, they have sugar added. Compote would be nice, but my mouth is
watering for some blueberry pie. There's just something about that
combination of floury, buttery crust and blueberries...

Maybe I'll try making a sort of compote that approximates canned
blueberry pie filling and use that.

All this after I get over a nasty cold...