Blueberry Pie
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Blueberry PieBlueberries are naturally high in antioxidants and a great source of vitamin C. They are also a wonder-snack, cereal topper and, of course, are perfect for baking. 2 user reviews.
Blueberry Pie
Photography by Edward Pond
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 513513 cal |
| pro | 6 g6g pro |
| total fat | 25 g25g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 68 g68g carb |
| fibre | 4 g4g fibre |
| chol | 74 mg74mg chol |
| sodium | 217 mg217mg sodium |
| potassium | 140 mg140mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1717 iron |
| vit A | 1515 vit A |
| vit C | 1010 vit C |
| folate | 4343 folate |
Blueberries are naturally high in antioxidants and a great source of vitamin C. They are also a wonder-snack, cereal topper and, of course, are perfect for baking.
Ingredients
- Classic Pie Dough recipe Classic Pie Dough recipe
- 1 egg yolk 1 egg yolk
- 2 tsp coarse sugar 2 tsp coarse sugar
- Filling:
- 6 cups fresh wild blueberries 6 cups fresh wild blueberries or Saskatoon berries
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/2 tsp freshly grated lemon zest 1/2 tsp freshly grated lemon zest
- 1 tbsp lemon juice 1 tbsp lemon juice
Preparation
Filling: In large bowl, combine blueberries, sugar, flour, lemon zest and lemon juice; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape
in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape
in filling.
Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.
Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.
Source : Canadian Living Magazine: August 2011
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