Blueberry Pie

Blueberry Pie is a dessert that serves 8. One serving contains 433 calories, 6g of protein, and 21g of fat. For $1.13 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 479 would say it hit the spot. A mixture of almond extract, salt, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Blahnik Baker. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so amazing. Try Blueberry Pie, Blueberry Pie, and Blueberry Pie for similar recipes.

Servings: 8

Preparation duration: 90 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until dough comes together. Remove dough from processor and pat into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature a few minutes before rolling out.Roll out larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhang. Refrigerate for 30 minutes.In a medium bowl, toss the blueberries, extracts, zest and lemon juice. Toss in sugar and flour and make sure berries are coated with flour. Fill the pie crust with the blueberries. Pile it high in the center.Roll out the second dough and top the pie. Decorate as you desire. I used a round tip to cup out holes of the rolled out dough (before topping the pie). You could also cut into strips to create a lattice top. Crimp the edges.Whisk egg and 1 tablespoon milk in a small bowl. Brush the top of pie with egg wash and then sprinkle with turbinado sugar. Chill for 15-30 minutes.Preheat oven to 375 degrees F. Place pie dish on a baking sheet and bake for 50-60 minutes or until crust is golden brown and the filling is bubbly.Let pie cool for at least an hour before serving.

 

Step by step:

1. Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt.

2. Add in half of the butter and pulse for 30 seconds.

3. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until dough comes together.

4. Remove dough from processor and pat into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.

5. Let stand at room temperature a few minutes before rolling out.

6. Roll out larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhang. Refrigerate for 30 minutes.In a medium bowl, toss the blueberries, extracts, zest and lemon juice. Toss in sugar and flour and make sure berries are coated with flour. Fill the pie crust with the blueberries. Pile it high in the center.

7. Roll out the second dough and top the pie. Decorate as you desire. I used a round tip to cup out holes of the rolled out dough (before topping the pie). You could also cut into strips to create a lattice top. Crimp the edges.

8. Whisk egg and 1 tablespoon milk in a small bowl.

9. Brush the top of pie with egg wash and then sprinkle with turbinado sugar. Chill for 15-30 minutes.Preheat oven to 375 degrees F.

10. Place pie dish on a baking sheet and bake for 50-60 minutes or until crust is golden brown and the filling is bubbly.

11. Let pie cool for at least an hour before serving.

Nutrition Information:

covered percent of daily need

 

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