Blueberry Pie
Need a lacto ovo vegetarian dessert? Blueberry Pie could be a spectacular recipe to try. This recipe serves 8 and costs $3.16 per serving. One serving contains 592 calories, 6g of protein, and 25g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have salt, water, flour, and a few other ingredients on hand, you can make it. This recipe is liked by 2738 foodies and cooks. It is brought to you by Spoonful of Flavor. With a spoonacular score of 50%, this dish is solid. If you like this recipe, you might also like recipes such as Blueberry Pie, Best Ever Blueberry Pie, and Blueberry Pie.
Servings: 8
Ingredients:
3 pints fresh blueberries
1 egg beaten with 1 tbsp. cold water (for egg wash)
2 ½ cups all-purpose flour
zest and juice from 2 limes
½ tsp. salt
1 ¼ cup + 1 tbsp. sugar
2 tbsp. sugar
16 tbsp. (2 sticks), cold unsalted butter, cut into small pieces
6 tbsp. very cold water
Equipment:
stand mixer
bowl
plastic wrap
oven
mixing bowl
aluminum foil
Cooking instruction summary:
To make the pie dough, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas. Add the water and mix on low speed just until the dough comes together.Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.To make the pie, preheat the oven to 375 degrees. On a lightly floured work surface, split the ball of dough into two halves. Roll out each half of the dough to create a top and bottom pie crust. Line a 9 inch pie plate with the bottom crust. Set aside.In a large mixing bowl, combine the blueberries, 1 ¼ cup sugar, flour and the zest and juice of the two limes. Mix well. Pour the mixture into the crust lined pie plate and top with the top crust. Cut of excess dough. Press the top and bottom crust edges together to seal. Cut slits for ventilation and brush with egg wash. Sprinkle the remaining 1 tablespoon sugar over the top. Cover the edge of the pie with a pie shield and bake for one hour. If the top starts to over-brown, place tin foil over the top.
Step by step:
1. To make the pie dough, combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix briefly to blend.
3. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas.
4. Add the water and mix on low speed just until the dough comes together.Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.To make the pie, preheat the oven to 375 degrees. On a lightly floured work surface, split the ball of dough into two halves.
5. Roll out each half of the dough to create a top and bottom pie crust. Line a 9 inch pie plate with the bottom crust. Set aside.In a large mixing bowl, combine the blueberries, 1 ¼ cup sugar, flour and the zest and juice of the two limes.
6. Mix well.
7. Pour the mixture into the crust lined pie plate and top with the top crust.
8. Cut of excess dough. Press the top and bottom crust edges together to seal.
9. Cut slits for ventilation and brush with egg wash. Sprinkle the remaining 1 tablespoon sugar over the top. Cover the edge of the pie with a pie shield and bake for one hour. If the top starts to over-brown, place tin foil over the top.
Nutrition Information:
covered percent of daily need
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