Old-Fashioned Blueberry Pie
Old-Fashioned Blueberry Pie
Photography by Mark Burstyn
- Preparation time: 20 minutes Chill 30 minutes
- Total time : 50 minutes
- Portion size: 10 servings
This recipe makes 10 servings
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 |
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
