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:

Quickview
592k Calories
6g Protein
24g Total Fat
91g Carbs
5% Health Score
Limit These
Calories
592k
30%

Fat
24g
38%

  Saturated Fat
14g
93%

Carbohydrates
91g
31%

  Sugar
52g
58%

Cholesterol
81mg
27%

Sodium
160mg
7%

Get Enough Of These
Protein
6g
13%

Manganese
0.87mg
43%

Vitamin K
36µg
35%

Vitamin C
22mg
27%

Vitamin B1
0.38mg
25%

Fiber
5g
23%

Selenium
15µg
22%

Folate
86µg
22%

Vitamin B2
0.31mg
18%

Vitamin A
843IU
17%

Vitamin B3
3mg
15%

Iron
2mg
14%

Vitamin E
1mg
12%

Copper
0.18mg
9%

Phosphorus
84mg
8%

Vitamin B6
0.13mg
6%

Potassium
210mg
6%

Vitamin B5
0.54mg
5%

Magnesium
21mg
5%

Zinc
0.68mg
5%

Vitamin D
0.54µg
4%

Calcium
32mg
3%

Vitamin B12
0.1µg
2%

covered percent of daily need
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