Mouthwatering Blueberry Recipes

Blueberry Toaster Treat:

Ingredients

For the Blueberry Filling:

• 1 pound STATELINE BLUEBERRIES
• 1 1/2  tsp. lemon juice
• 1/3 cup sugar
• 1 TBSP cornstarch/tapioca ( whichever you have on hand)
• 1 TBSP water

For the Toaster pastry crust

• 16 tbsp. unsalted butter (2 sticks), cubed and chilled
• 3 cups all-purpose flour
• 1/3 cup white granulated sugar
• 1/4 tsp. salt
• 8-10 tsp. ice cold water

For the Top

• 1 egg yolk
• dash of water

For the Icing

• 1 & 1/2 cups powdered sugar
• pinch or two of cinnamon
• 4-5 tbsp. heavy cream or milk
• 2 TBSP blueberry sauce from the filling
• a few STATELINE BLUEBERRIES  to adorn the treats

DIRECTIONS:

For the Filling:

1. Combine the STATELINE BLUEBERRIES, lemon juice, and sugar in a medium saucepan and boil over medium heat.
2.  Mix the cornstarch/tapioca and water; then stir into the STATELINE BLUEBERRIES mixture
3. Turn the heat down so the mixture is simmering
4.  Stir every so often for about 10 minutes, until the blueberries have softened and the liquid has thickened.  HINT to tell if it is the right consistency: Draw a line with the back of your spoon across the mixture and if it holds you are good. 
5. Remove from the heat and allow everything to cool completely.

 It's time to make the crust: 

1. Place the butter, flour, sugar, and salt in a food processor and pulse until it looks like lumpy sand. Begin to add ice water 1 tablespoon at a time ( don't add more water than needed) and pulse between each TBSP until the dough starts to clump together
2. Turn the dough onto a lightly floured surface and knead.  Important: DO NOT OVERKNEAD THE DOUGH!
3. Shape the dough into a rough square and then cut it in half.  slightly flatten them into discs.  Wrap each piece separately and chill for at least 45 minutes in the refrigerator or 15 minutes in the freezer, do not let freeze!
4. Preheat oven to 400 degrees
5. Line a large baking sheet with parchment paper.
6. Working with one disc at a time ( put the other back in the fridge) Roll the dough out to a rectangle approximately 9 inches x 12 inches and about 1/6th of an inch thick.
7.  Trim the dough to make straight sides and then cut 8 smaller pieces;  Approximately 2.5 x 4. Roll the offcuts and make another 2.  Place them all on a baking sheet and back in the fridge.
8. Repeat with the other piece of dough

To Assemble:

1. Hold back about a 1 Tabesppon of the filling for the icing
2. Top 10 of the rectangles with 1 &  1/2  tablespoons of blueberry filling.  Center it on the dough, leaving 1/2 an inch edge all the way around. DO NOT be tempted to overfill them.
3. Use your finger to brush a water line around the edge, then top with the other rectangular piece of dough.  Use a fork to crimp the sides firmly all the way around.
4.  Beat together the egg yolk with a dash of water and brush over the tops. Pierce 2 small slits in the dough with a sharp knife.
5.  Place them on a baking sheet lined with parchment paper and bake for 17-20 minutes rotating them at the halfway point.  They will be golden and crisp. COOL

To Finish/Icing:

• Sift the powdered sugar and cinnamon into a medium bowl, then mix with the heavy cream.  Adjust the consistency so that it settles after about 10 seconds when stirred. HINT: Powdered sugar will make it thicker and heavy cream/milk will thin it out.
• Mix in the reserved filling.
• Decorate the tops.

ENJOY immediately These are best on the first or second day.  The pie crust will lose some of its crispness after that. 

Store in an airtight container at room temperature.

Blueberry Toaster Treats can be frozen to last longer.   However, if your family is anything like ours they won't last long!

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