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Blueberry Pie Recipe
|All purpose flour||500 Milliliter (2 Cups)|
|All vegetable shortening||150 Milliliter (2/3 Cup)|
|Cold water||90 Milliliter (5 To 6 Tablespoons)|
|Granulated sugar||300 Milliliter (1 1/4 Cup)|
|Cornstarch||45 Milliliter (3 Tablespoons)|
|Blueberries||1 Liter, thawed (4 Cups)|
|Melted butter||15 Milliliter (1 Tablespoon)|
|Grated lemon rind||15 Milliliter (1 Tablespoon)|
|Light cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5864 Calories from Fat 2154
% Daily Value*
Total Fat 245 g376.3%
Saturated Fat 92.7 g463.3%
Trans Fat 19.7 g
Cholesterol 298.7 mg
Sodium 505.4 mg21.1%
Total Carbohydrates 877 g292.3%
Dietary Fiber 39.5 g158%
Sugars 401.6 g
Protein 65 g129.5%
Vitamin A 67.1% Vitamin C 196.3%
Calcium 33.3% Iron 147.5%
*Based on a 2000 Calorie diet
Add shortening and incorporate with pastry blender.
Knead in enough cold water to form a ball.
Wrap in waxed paper and refrigerate 2-3 hours.
Preheat oven to 425°F (220°C).
Cut dough in half.
Roll out on floured surface and line 10 inch (25 cm) pie plate.
Place sugar, cornstarch and remaining ingredients in saucepan; mix well.
Cook 15 minutes over low heat.
Pour cooled berry mixture into pie shell.
Cover with top crust and pinch edges shut.
Score top several times and brush with light cream.
Bake 10 minutes.
Reduce heat to 375°F (190°C) and continue baking 45 minutes.
Let cool slightly before serving.