Old-Fashioned Blueberry Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 4 ratings.
  • Preparation time: 20 minutes Chill 30 minutes
  • Total time : 50 minutes
  • Portion size: 10 servings

This recipe makes 10 servings

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Nutritional Info

Per each of 10 servings: about -
cal 382
pro 4 g
total fat 19 g
sat. fat 10 g
carb 49 g
fibre 3 g
chol 53 mg
sodium 169 mg
% RDI: -
calcium 2
iron 12
vit A 9
vit C 12
folate 32
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

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

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.

Source : Canadian Living Magazine: August 2010

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