Blueberry Vanilla Pie

If you have about 45 minutes to spend in the kitchen, Blueberry Vanilla Pie might be an excellent lacto ovo vegetarian recipe to try. This main course has 4164 calories, 42g of protein, and 259g of fat per serving. This recipe serves 1. For $13.22 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 14 people have tried and liked this recipe. If you have ground almonds, density, density, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 84%. Similar recipes include Vanilla Bourbon Cherry-Blueberry Pie, {No Bake} Vanilla Bean Cheesecake Blueberry Pie, and Vanilla Blueberry Muffins.

Servings: 1

 

Ingredients:

2 tablespoons sliced almonds

500 grams blueberries

240g Butter

1 egg

50 grams ground almonds

1 juice of lemon

1 grated zest of 1 lemon

120g Plain flour

50 grams powdered sugar

salt

200g Sugar (reduced to 170g)

1 tsp Vanilla extract

1/2 vanilla pod

2 bags of vanilla sugar

100 milliliters whipped cream

1 tablespoon density

1 teaspoon density (corn starch)

Equipment:

Cooking instruction summary:

  1. Dough:
  2. Combine flour, sugar, salt, lemon zest and finely ground almonds.
  3. Add the chopped butter to make the shortcrust dough.
  4. Finally stir in the roughly chopped almonds.
  5. Leave the dough for a short time/15minutes in the refrigerator, than roll it.
  6. Or press it right away into the mold and punch the dough with a fork.
  7. Leave for 15 minutes in the freezer.
  8. Preheat oven to maximum.
  9. Custard:
  10. Mix the egg with the vanilla sugar, add density and flavor of vanilla.
  11. Half of vanilla pod put in cream and add to boil.
  12. When boil remove the pod.
  13. Scrape the seeds and add to the cream.
  14. Remove cream from heat, stirring constantly and pour the egg mixture. Quite a short return to the fire that starts to thicken.
  15. Leave aside to cool slightly.
  16. Blueberries filling:
  17. Half of blueberries mix with sugar, lemon juice and density.
  18. Cook over medium heat stirring constantly, until it starts to thicken.
  19. Set aside to cool.
  20. Removethe mold from the freezer.
  21. Pour the egg mixture.
  22. Bake, pre-reducing the temperature to 200 C/392F for 20 minutes. Remove, pour in the filling of blueberries, and bake the next 5-7 minutes.
  23. Leave to cool.
  24. On cooled pie arrange the remaining half of fresh blueberries.
  25. Lightly sprinkle with granulated sugar and sliced almonds

 

Step by step:

Add the chopped butter to make the shortcrust dough.Finally stir in the roughly chopped almonds.Leave the dough for a short time/15minutes in the refrigerator, than roll it.Or press it right away into the mold and punch the dough with a fork.Leave for 15 minutes in the freezer.Preheat oven to maximum.Custard

1. Mix the egg with the vanilla sugar, add density and flavor of vanilla.Half of vanilla pod put in cream and add to boil.When boil remove the pod.Scrape the seeds and add to the cream.

2. Remove cream from heat, stirring constantly and pour the egg mixture. Quite a short return to the fire that starts to thicken.Leave aside to cool slightly.Blueberries filling:Half of blueberries mix with sugar, lemon juice and density.Cook over medium heat stirring constantly, until it starts to thicken.Set aside to cool.

3. Removethe mold from the freezer.

4. Pour the egg mixture.

5. Bake, pre-reducing the temperature to 200 C/392F for 20 minutes.

6. Remove, pour in the filling of blueberries, and bake the next 5-7 minutes.Leave to cool.On cooled pie arrange the remaining half of fresh blueberries.Lightly sprinkle with granulated sugar and sliced almonds


Dough

1. Combine flour, sugar, salt, lemon zest and finely ground almonds.


Nutrition Information:

Quickview
4163k Calories
41g Protein
259g Total Fat
447g Carbs
43% Health Score
Limit These
Calories
4163k
208%

Fat
259g
398%

  Saturated Fat
141g
883%

Carbohydrates
447g
149%

  Sugar
313g
348%

Cholesterol
755mg
252%

Sodium
1989mg
87%

Alcohol
1g
8%

Get Enough Of These
Protein
41g
84%

Manganese
2mg
150%

Vitamin A
7195IU
144%

Vitamin K
115µg
110%

Vitamin E
14mg
99%

Fiber
23g
95%

Selenium
60µg
87%

Vitamin B1
1mg
83%

Vitamin B2
1mg
83%

Vitamin C
67mg
82%

Folate
297µg
74%

Iron
10mg
59%

Phosphorus
523mg
52%

Vitamin B3
10mg
51%

Calcium
401mg
40%

Copper
0.73mg
36%

Magnesium
134mg
34%

Vitamin D
4µg
33%

Potassium
971mg
28%

Vitamin B5
2mg
25%

Vitamin B6
0.49mg
24%

Zinc
3mg
23%

Vitamin B12
1µg
18%

covered percent of daily need
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Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

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