Fresh Blueberry Pie
Created by KittenCal on September 23, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 45m
- Recipe #210
Ingredients
- 2 unbaked pie pastry (8 or 9-inch)
- 2 pints blueberries (4 cups fresh )
- 1 tablespoon fresh lemon juice
- 3/4 to 1 cup granulated sugar
- 2 to 3 teaspoons grated lemon zest
- 1/4 cup all-purpose flour (or can use 3 tablespoons cornstarch)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt (about 1/8 teaspoon)
- 2 1/2 tablespoons butter (cold and finely cubed)
- Heavy whipping cream (about 2 tablespoons)
- Granulated sugar (about 3-4 teaspoons or use as much as desired)
How to Make
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Step 1: Preheat oven to 450 degrees F (set oven rack to lowest position).
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Step 2: Fit pasty into pie plate.
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Step 3: Place the blueberries into a bowl, then drizzle the lemon juice over and toss gently.
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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.
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Step 5: Transfer the berry mixture into pie shell.
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Step 6: Dot with cubed cold butter.
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Step 7: Top with remaining pastry then seal the edges tightly.
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Step 8: Using a small sharp knife make 2-3 cuts in the top pastry to allow steam to escape.
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Step 9: Brush the top crust lightly with whipping cream then sprinkle sugar on top.
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Step 10: Place the pie onto a baking sheet to avoid any spills.
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Step 11: Bake (450 degrees) for 10 minutes.
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Step 12: Reduce oven temperature to 350 degrees F and continue baking for about 30-35 minutes.
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Step 13: Cool pie slightly before slicing.
Nutritional Facts
- 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