Fresh Blueberry Pie
Recipe: #210
September 23, 2011
Categories: Desserts, Blueberry, July 4th, Labor Day, Mothers Day, Sunday Dinner, Thanksgiving, Oven Bake, Pies, more
"I have always had great results using this recipe. Make certain to pick out and discard any white or discolored berries before using. Prep time does not include making the pie pastry"
Ingredients
Nutritional
- Serving Size: 1 (150.1 g)
- Calories 266
- Total Fat - 8 g
- Saturated Fat - 3.9 g
- Cholesterol - 15.8 mg
- Sodium - 123.4 mg
- Total Carbohydrate - 48.9 g
- Dietary Fiber - 2.8 g
- Sugars - 34.9 g
- Protein - 2.4 g
- Calcium - 26.9 mg
- Iron - 0.5 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F (set oven rack to lowest position).
Step 2
Fit pasty into pie plate.
Step 3
Place the blueberries into a bowl, then drizzle the lemon juice over and toss gently.
Step 4
In a small bowl combine the sugar with lemon zest, flour, cinnamon, nutmeg and salt; sprinkle over the blueberries and toss gently to coat.
Step 5
Transfer the berry mixture into pie shell.
Step 6
Dot with cubed cold butter.
Step 7
Top with remaining pastry then seal the edges tightly.
Step 8
Using a small sharp knife make 2-3 cuts in the top pastry to allow steam to escape.
Step 9
Brush the top crust lightly with whipping cream then sprinkle sugar on top.
Step 10
Place the pie onto a baking sheet to avoid any spills.
Step 11
Bake (450 degrees) for 10 minutes.
Step 12
Reduce oven temperature to 350 degrees F and continue baking for about 30-35 minutes.
Step 13
Cool pie slightly before slicing.
Tips
No special items needed.