Blueberry Pie A La Mode Italian Soda Recipes

Steps:

• Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
• On a floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, quarter the square; carefully drape each quarter over a 5-inch pie tin.
• Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
• Again, on a floured work surface, roll remaining dough into a 1/8-inch-thick square. Using a sharp knife, quarter the square. Using a 1-inch round biscuit cutter, cut a hole in center of each quarter. Drape each quarter over berries, centering steam hole. Seal edges. Trim edges around pie plates to form a 1/2-inch lip. Chill the dough.
• Dampen lip of dough with water. Using scissors, snip inward from outside edge at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut, carefully fold in alternating tabs to create bear-tooth crimping design. Chill again, about 30 minutes.
• Transfer pies to a baking sheet large enough for tins not to touch. Brush each lightly with cold water; sprinkle with sugar. Bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees; continue baking until blueberry juice begins to bubble, about 15 minutes more. Remove from oven; cool slightly. Serve with ice cream.

Steps:

• Pour ingredients over ice into a glass, stir to combine.
• Top with whipped cream if desired.

Steps:

• Mix and enjoy.
• Be careful, it will get fizzy when you combine them!
• If it's too sweet or carbonated for you, use half a can of pop, and half water.

Steps:

• Heat oven to 425 degrees. Combine blueberries, sugar, flour, and salt in a large bowl. Gently toss to coat blueberries. Set aside.
• On a clean, floured work surface, roll out half the dough to a 1/8-inch-thick square. Using a sharp knife, cut the square into quarters, and carefully drape each quarter over a 5-inch pie tin.
• Place 1 1/2 cups blueberry mixture in each pie tin, mounding the berries in the center. Dot each pie with 1 1/2 teaspoons butter.
• Again, on a clean, floured work surface, roll out remaining dough into a 1/8-inch-thick square. Using a sharp knife, cut square into quarters. Using a 1-inch round biscuit cutter, cut a hole from the center of each quarter. Carefully drape each quarter over blueberries so the steam hole is centered. Press edges together to seal. Trim edges around pie plates to form a 1/2-inch lip. Briefly refrigerate pies to chill the dough.
• Dampen the 1/2-inch lip of dough with water. Using scissors, snip inwards from the outside edge of the pie at 3/4-inch intervals, making each cut about 3/4 inch deep. As you cut the dough, carefully fold in alternating tabs to create the bear-tooth crimping design. Return to refrigerator until chilled, about 30 minutes.
• Transfer the pies to a baking sheet that is large enough for the tins not to touch. Brush each pie lightly with cold water; sprinkle with sugar. Transfer to oven, and bake until crust is golden brown, about 20 minutes. Reduce heat to 375 degrees, and continue baking until blueberry juice begins to bubble up, about 15 minutes more. Remove from oven, cool slightly, and serve with vanilla ice cream.

Steps:

• Fill a glass with ice, add syrup, soda water and half-and-half or milk.
• Stir to combine flavors.
• Top with whipped cream if desired.

Steps:

• Make pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
• With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl; remove blade, then dough.
• Gather dough into a ball and divide in half.
• Press each half into a disk.
• Wrap and refrigerate 1 hour or until firm enough to roll out.
• Place sheet of foil on bottom rack, heat oven to 425 degrees.
• You'll need a 9-inch pie plate coated with nonstick spray.
• Roll out 1 disk on lightly floured surface or between 2 sheets of waxed paper to 12 inch circle.
• Fit dough into pie plate, pressing gently onto bottom and up sides.
• Roll out remaining disk as above into an 11-inch circle; cut into 1-inch wide strips.
• Filling: Toss blueberries with lemon juice and vanilla in large bowl.
• Mix sugar, cornstarch and cinnamon in small bowl until blended; toss with berries until coated.
• Spoon into lined pie plate; dot with butter.
• Arrange 5 dough strips across pie.
• Arrange remaining 5 strips at right angles, weaving if desired.
• Gently press ends into bottom edge, fold under and crimp.
• Brush strips with water, sprinkle with sugar.
• Place pie on center oven rack, bake 25 minutes.
• Reduce oven temperature, to 350 degrees, rotate pie 180 degrees and bake 40-50 minutes more (shield pie with foil if crust gets too brown) until crust is golden and filling bubbles.
• Cool on wire rack.
• Serve warm or at room temperature with vanilla ice cream.