Yield: 6 servings
|½ cup||Butter Or Margarine|
|2 tablespoons||Granulated Sweetening (Sugar)|
|2½ cup||Unbleached All Purpose Flour|
|½ cup||Ice Water|
|Package Frozen) 1 Cup Granulated Sweetening 1/4 Tsp|
Yield: 6 Tarts Or 12 Turnovers
Cut the butter into chunks. Combine the dry ingredients in a bowl.
Work the butter gently into the dry mixture with a fork until pieces the sixe of peas form. Sprinkle the ice water ove and ork it in being careful not to overwork the dough. Form the dough into a ball.
5 Cup Blueberries (Or One 20-Ounce Powdered Klah Bark (Cinnamon) 2 Tsp Citrus Juice 1 To 2 Tbls Butter Or Margarine
Gently toss the berries with the sweetening and klah bark in a large bowl. Sprinkle the citrus juice over the mixture. Spoon the berries into the crust and dot with butter.
FOR 6 TARTS:
1 each Crust Recipe 1 each 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 6.
Flatten to ¼-inch, and cut into 5-inch circles and fit into 6 tart pans. Fill with the berry mixture. Moisten the edge of each tart and top with a second circle of crust dough. Seal and flue the edges.
Cut slits in the top of each tart with a knife. Cover the edge of each taart with foil.
Bake in a preheated 375 degree F. oven for 10 minutes. Remove the foil and continue baking for 8 to 12 minutes more or until the crust is golden.
FOR 12 GATHER PIES:
1 each Crust Recipe 1 Large Egg, Beaten ½ each Filling Recipe
Roll out the dough on a floured surface to a ⅛-inch thickness.
Using a 3-inch cookie cutter, cut out 24 circles. Lay out 23 on a lightly greased cookies sheet. Divide the filling among the circles, spooning approximately 2 to 3 Tbls into the center of each, leaving a ¼-inch boarder. Brush the border with the beaten egg. Lay the second circle on top of each pie and press the edges together with a fork all the way around, streching the top curst gently to fit if necessary. If desired, mix together ¼ cup water with 1½ Tbls Of Sweetening an brush the top of each pie for a sugary glaze. With a knife, cut three or four short slits in the top of each pie. Bake in a preheated 400 Degree F oven for 20 to 25 minutes, or until the crust is golden. Slide gently off the cookie sheet with a spatula and serve hot.