{"id":725,"date":"2015-02-27T21:49:26","date_gmt":"2015-02-27T21:49:26","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=725"},"modified":"2015-09-05T20:50:45","modified_gmt":"2015-09-05T20:50:45","slug":"wild-blueberry-pie","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/wild-blueberry-pie\/","title":{"rendered":"Wild Blueberry Pie"},"content":{"rendered":"<p>I know, I know this recipe has the same ingredients as just about any blueberry pie that you have ever made but the difference is in the method.\u00a0 Since we do not like runny pies this recipe makes us very happy.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">6 cups wild blueberries, fresh or frozen<\/li>\n<li class=\"ingredient\">1 1\/4 cups white sugar<\/li>\n<li class=\"ingredient\">1\/4 teas cinnamon<\/li>\n<li class=\"ingredient\">5 tbls quick cooking tapioca<\/li>\n<li class=\"ingredient\">1 tbls fresh lemon juice<\/li>\n<li class=\"ingredient\">Pastry dough for a double crust pie<\/li>\n<li class=\"ingredient\">1 tbls butter, cut into small bits<\/li>\n<li class=\"ingredient\">1 egg, beaten with 1 tbls water<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ol>\n<li>Heat oven to 425 F.<\/li>\n<li>Put the tapioca into a coffee\/spice grinder and process until finely ground.\u00a0 Add to a bowl with the sugar, cinnamon.\u00a0 Add the blueberries and the lemon juice.\u00a0 Stir to combine.<\/li>\n<li>Fill prepared pie shell, dot with the butter and add the top pie crust.\u00a0 Trim top crust and crimp edges to seal.\u00a0 Combine beaten egg with water and brush the top crust. Vent the top crust with knife slits or decorative vents to allow steam to escape.<\/li>\n<li>Place pie on a baking sheet and put in preheated oven for 30 minutes then cover the crust edge with a foil shield to prevent from burning.\u00a0 Reduce the heat to 375 F and continue to bake another 30-45 minutes.<\/li>\n<li>Cool on a wire rack at least 4 hours.<\/li>\n<\/ol>\n<p><\/div>\n\n<p>A note about pie dough: Pie dough needs to be kept as cold as possible for as long as possible so while you are rolling out the shell put the remaining dough in the fridge and while you are rolling out the crust put the shell in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I know, I know this recipe has the same ingredients as just about any blueberry pie that you have ever made but the difference is in the method.\u00a0 Since we do not like runny pies [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":1071,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,69,79,87,96],"tags":[256,17,38],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/725"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=725"}],"version-history":[{"count":3,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/725\/revisions"}],"predecessor-version":[{"id":1073,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/725\/revisions\/1073"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media\/1071"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}