Very Blueberry Pie Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Pastry dough2 Cup (32 tbs) (For 2-Crust Pie)
 Sugar3⁄4 Cup (12 tbs)
 Cornstarch1⁄4 Cup (4 tbs)
 Salt1 Pinch
 Blueberries3 Pint (6 Cups)
 Fresh lemon juice1 Tablespoon
 Butter/Margarine2 Tablespoon, cut into pieces

Nutrition Facts

Serving size: Complete recipe

Calories 3899 Calories from Fat 1354

% Daily Value*

Total Fat 151 g232.8%

Saturated Fat 61.9 g309.4%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 2240.5 mg93.4%

Total Carbohydrates 639 g213.2%

Dietary Fiber 43.6 g174.4%

Sugars 293.7 g

Protein 25 g50.6%

Vitamin A 30.6% Vitamin C 244.3%

Calcium 14.5% Iron 50.7%

*Based on a 2000 Calorie diet

Directions

1. Prepare Pastry Dough as directed through chilling.
2. Preheat oven to 425°F. In large bowl, combine sugar, cornstarch, and salt. Add blueberries and lemon juice; toss to combine.
3. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Gently roll dough round onto rolling pin and ease into 9-inch pie plate, pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie if you like. Spoon blueberry filling into crust; dot with butter.
4. Roll remaining disk of dough into 12-inch round. Cut 3/4-inch circle out of center and cut 1-inch slits to allow steam to escape during baking. Center dough over filling. Fold overhang under and make decorative edge.
5. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake pie until fruit filling bubbles in center and crust is golden, about 1 hour longer. If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.
Quantcast