Old-Fashioned Blueberry Pie
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Old-Fashioned Blueberry Pie
Photography by Mark Burstyn
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 382382 cal |
| pro | 4 g4g pro |
| total fat | 19 g19g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 49 g49g carb |
| fibre | 3 g3g fibre |
| chol | 53 mg53mg chol |
| sodium | 169 mg169mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1212 iron |
| vit A | 99 vit A |
| vit C | 1212 vit C |
| folate | 3232 folate |
- Preparation time: 20 minutes Chill 30 minutes
- Total time : 50 minutes
Ingredients
- 5 cups blueberries 5 cups blueberries
- 3/4 cups granulated sugar 3/4 cups granulated sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/2 tsp grated lemon rind 1/2 tsp grated lemon rind
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1 egg yolk 1 egg yolk
- Pastry:
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
- 1/2 cup cold lard 1/2 cup cold lard
- 1/4 cup ice water 1/4 cup ice water
- 3 tbsp sour cream 3 tbsp sour cream
Preparation
Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture is in fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
In large bowl, combine blueberries, sugar, flour, lemon rind, lemon juice and cinnamon; 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 1 tbsp (15 mL) water; brush 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.
Bake in bottom third of 425 F (220 C) oven for 15 minutes. Reduce heat to 350 F (180 C); bake until golden and filling is thickened, 35 to 45 minutes. Let cool on rack.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
In large bowl, combine blueberries, sugar, flour, lemon rind, lemon juice and cinnamon; 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 1 tbsp (15 mL) water; brush 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.
Bake in bottom third of 425 F (220 C) oven for 15 minutes. Reduce heat to 350 F (180 C); bake until golden and filling is thickened, 35 to 45 minutes. Let cool on rack.
Source : Canadian Living Magazine: August 2010
- Keywords : Blueberries; Pastry; Dessert; Summer; Sour Cream; Bake; 400 calories; For 10 people;
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