Classic Blueberry Pie

Classic Blueberry Pie is a gluten free, dairy free, and lacto ovo vegetarian side dish. For $1.06 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 139 calories, 2g of protein, and 1g of fat. This recipe serves 8. A few people made this recipe, and 51 would say it hit the spot. A mixture of blueberries, granulated sugar, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 4 hours. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. If you like this recipe, you might also like recipes such as Classic Blueberry Pie, Classic Blueberry Pie, and Classic Blueberry Pie.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat the oven to 425° Fahrenheit. Place the blueberries into a large bowl and set aside. In a small bowl, whisk sugar, cornstarch, and zest together. Add sugar mixture to blueberries, toss to combine. Pour the blueberry mixture into the chilled bottom crust. 2 Cut any shapes that you wish out of the chilled top crust. Fit the top crust over the top of the blueberries and trim the edges. Crimp or decorate the edges as desired. Chill shaped pie for 20 minutes. 3 Brush the top of the pie with egg wash and sprinkle with turbinado sugar if desired. 4 Bake for 20 minutes at 425°, rotating after the first 10 minutes. After 20 minutes, reduce heat to 350°, and bake until the crust is golden brown and the juices are bubbling all around the inside of the pie, about 25 minutes. Allow to cool for at least 1 hour before serving.

 

Step by step:

1. Preheat the oven to 425° Fahrenheit.

2. Place the blueberries into a large bowl and set aside. In a small bowl, whisk sugar, cornstarch, and zest together.

3. Add sugar mixture to blueberries, toss to combine.

4. Pour the blueberry mixture into the chilled bottom crust.

5. Cut any shapes that you wish out of the chilled top crust. Fit the top crust over the top of the blueberries and trim the edges. Crimp or decorate the edges as desired. Chill shaped pie for 20 minutes.

6. Brush the top of the pie with egg wash and sprinkle with turbinado sugar if desired.

7. Bake for 20 minutes at 425°, rotating after the first 10 minutes. After 20 minutes, reduce heat to 350°, and bake until the crust is golden brown and the juices are bubbling all around the inside of the pie, about 25 minutes. Allow to cool for at least 1 hour before serving.

Nutrition Information:

covered percent of daily need