Tested till perfect Old-Fashioned Blueberry Pie

Old-Fashioned Blueberry Pie

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2010

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes Chill 30 minutes
  • Total time 50 minutes
  • Portion size 10 servings

Ingredients

  • 5 cups 5cupsblueberryblueberries
  • 3/4 cups 3/4cupsgranulated sugar
  • 1/4 cup 1/4cupall-purpose flour
  • 1/2 tsp 1/2tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tspcinnamon
  • 1 1egg yolkegg yolks

Pastry:

  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1/2 cup 1/2cupcold lard
  • 1/4 cup 1/4cupice water
  • 3 tbsp 3tbspsour cream
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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.

Nutritional Information Per each of 10 servings: about

cal 382 pro 4g total fat 19g sat. fat 10g
carb 49g fibre 3g chol 53mg sodium 169mg

% RDI:

calcium 2 iron 12 vit A 9 vit C 12
folate 32
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