Dan saw a recipe for a blueberry brie pie in a cooking magazine I got from the Library--my obsession with cooking has rubbed off on him! YES! I made one that I found on the internet, which was more to my liking and I made it for supper when my cousin was here. It was a hit!
I have been on a pie kick ever since!
Ingredients:
about 5 or 6 oz brie cheese with the outer edge of the rind cut off. Cut into about 8 wedges. (I bought my Brie at Sam's for a fraction of the price in the grocery store)
(I would recommend cutting the pieces smaller, to distribute them throughout the pie). At least, that is what my taste testers recommended!
Berry Filling:
about 2 1/2 cups frozen berries
2 tbsp (1/8 cup) cornstarch, dissolved in 1/4 cup cold water
2 T raw sugar; or sweeten to your liking.
Topping
· 3/4 cups flour
· 1/2 cup plus 2 T granulated sugar
· 1/2 cup plus 2 T brown sugar, packed
· 1/4 teaspoon salt
· 1/2 cup oatmeal
· 1/4 pound cold unsalted butter, diced
· Can add sliced almonds if desired.
· To be totally truthful, I just dumped these ingredients together without measuring.. and it worked. :)
Preheat oven to 400 degrees.
Begin by putting all the berries in a saucepan and turning the heat to medium-low, when they are all thawed and warm, stir in the sugar. Let the sugar dissolve a bit then, slowly stir in the dissolved cornstarch liquid. Turn the heat up to medium and boil for 1 to 3 minutes. Remove from heat, turn off burner.
Now, combine all the dry ingredients for the crisp topping together in a bowl and mix well. Then, add the butter. I mixed this all together with my hands because I feel using a spoon or mixer is just too much work. Plus getting your hands dirty is fun!
The cheese should already be cut up, oven and cookie sheet preheated this whole time, and crisp topping should be all ready. Put the cheese slices in the bottom of the pie shell. The berries should NOT completely cover the cheese, the berry mixture should go about 1/2 to 3/4 of the way up the pie shell. You will have massive cheese and berries escaping if you try to cover the cheese wedges. Sprinkle a layer of the crisp topping on the pies and put the pie on a cookie sheet to avoid berries escaping in the oven.
Bake for 15 minutes at 400 degrees F, then turned it down to 350 degrees F. Bake another 20-35 minutes, depending on how fast your crust and topping cook.
