ChattTraveler Profile - Allrecipes.com (13186124)

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ChattTraveler


ChattTraveler
 
Home Town: Memphis, Tennessee, USA
Living In: Chattanooga, Tennessee, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Fishing, Photography, Music, Genealogy, Charity Work
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Recipe Reviews 19 reviews
Jan's Fresh Blueberry Pie
If you don't have time for a cobbler or crusted pie, (which are my favorites for berries) this is perfect for a refreshing pie. I would recommend making a homemade graham crust, which IMO, is far better. There is no comparison with the store bought with all the added junk they put in them. I pound each unopened pkg of crackers with my fist to break them up, then dump the entire pkg in my ancient 'Little Oscar' processor. It just takes a couple grinds and the crumbs are perfect. I melt the butter in the microwave in the pie plate, mix the crumbs and sugar in a bowl, then stir them into the melted butter, and press it down with my hand. (Yes, I lick me fingers afterwards.) You can bake or chill the crusts, but I always bake mine. Its so worth it in flavor to make your own. The blueberry filling holds together nicely, and slices clean. Take the pie out of the frig about 10 min. before serving, so the crust can be sliced easily. I use real whipping cream, but you can top it with the faux chemical stuff if you wish. The pie was gone in no time.

1 user found this review helpful
Reviewed On: Jul. 6, 2014
Watermelon, Almond, Feta and Mint Salad
Made it for company, and they really liked it. I thought it was better the next day when the mint had permeated the melon more.

1 user found this review helpful
Reviewed On: Aug. 31, 2013
No Fail Pie Crust II
Made Blackberry pie with a double crust for my co-workers. I followed the recipe exactly, but cut the recipe in half...took two balls and flattened them in plastic wrap, and chilled them for a while, then rolled them out on a pastry cloth with rolling pin covered with cloth. No problems whatsoever. I got so many compliments on the crust. I will use this recipe often.

1 user found this review helpful
Reviewed On: Jul. 17, 2013
 
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