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Homemade Blueberry Pie Recipe
|Fresh blueberries/Dry pack frozen blueberries, rinsed, drained||4 Cup (64 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon||1 , juiced|
|Flour||1 2⁄3 Cup (26.67 tbs)|
|Vegetable shortening||1 Cup (16 tbs)|
|Ice water||4 Tablespoon|
Serving size: Complete recipe
Calories 3539 Calories from Fat 1847
% Daily Value*
Total Fat 209 g321.7%
Saturated Fat 51.7 g258.6%
Trans Fat 27 g
Cholesterol 0 mg
Sodium 143.1 mg6%
Total Carbohydrates 411 g137%
Dietary Fiber 22.6 g90.2%
Sugars 219.4 g
Protein 27 g53.2%
Vitamin A 6.7% Vitamin C 170.1%
Calcium 10.8% Iron 66.1%
*Based on a 2000 Calorie diet
Sift flour, 2 teaspoons sugar, and salt into mixing bowl.
Cut shortening into flour.
Gradually add ice water; mix with pastry blender.
Divide dough into 2 parts.
Roll out half on floured board until thin enough to cover sides and bottom of 9-inch pie plate.
Prick bottom with fork.
Bake bottom crust 10 minutes at 400Â°F.
This prevents berry juice from soaking through crust.
Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.
Fill bottom shell with blueberries; place strips of dough across top for latticework effect.
Use 1 or 2 long strips around edge of plate to seal crusts.
Bake no longer than 20 minutes at 400Â°F.
If desired, top crust can be rolled in 1 piece and used to make a 2-crust pie.