Blueberry Pie

Blueberry Pie is a lacto ovo vegetarian side dish. One serving contains 262 calories, 2g of protein, and 3g of fat. This recipe serves 8. For $1.34 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have allspice, unsalted butter, light brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. 56 people have made this recipe and would make it again. It is brought to you by Merry Gourmet. Overall, this recipe earns a not so super spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Blueberry Pie, Blueberry Pie, and Blueberry Pie.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Put a large baking sheet on middle oven rack and preheat oven to 425°F.Whisk together brown sugar, tapioca, cinnamon, and allspice, and toss with blueberries and lemon juice in a large bowl. Set aside.Roll out one piece of dough, keeping remaining piece chilled, on a lightly floured surface with a floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang. Chill shell while rolling out dough for pie crust.Roll out remaining dough on lightly floured surface with floured rolling pin. Using a ruler to measure, cut 1-inch strips out of the dough. Re-roll the dough and re-cut into 1-inch strips wiht any remaining dough. Chill in refrigerator for at least 15 minutes.Spoon filling with any accumulated juices into shell, dot with butter pieces, and layer with the top crust pieces, weaving into a lattice formation (tips below). Trim any overhanging crust to a 1/2-inch overhang. Fold top crust overhang under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively, using your fingers or the tines of a fork.Bake pie on hot baking sheet in oven for 30 minutes, then cover edge of pie with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie completely on a rack, about 4 hours.

 

Step by step:

1. Put a large baking sheet on middle oven rack and preheat oven to 425°F.

2. Whisk together brown sugar, tapioca, cinnamon, and allspice, and toss with blueberries and lemon juice in a large bowl. Set aside.

3. Roll out one piece of dough, keeping remaining piece chilled, on a lightly floured surface with a floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang. Chill shell while rolling out dough for pie crust.

4. Roll out remaining dough on lightly floured surface with floured rolling pin. Using a ruler to measure, cut 1-inch strips out of the dough. Re-roll the dough and re-cut into 1-inch strips wiht any remaining dough. Chill in refrigerator for at least 15 minutes.Spoon filling with any accumulated juices into shell, dot with butter pieces, and layer with the top crust pieces, weaving into a lattice formation (tips below). Trim any overhanging crust to a 1/2-inch overhang. Fold top crust overhang under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively, using your fingers or the tines of a fork.

5. Bake pie on hot baking sheet in oven for 30 minutes, then cover edge of pie with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie completely on a rack, about 4 hours.

Nutrition Information:

covered percent of daily need

 

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