Blueberry Pie

Blueberry Pie is a lacto ovo vegetarian side dish. One serving contains 262 calories, 2g of protein, and 3g of fat. This recipe serves 8. For $1.34 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have allspice, unsalted butter, light brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. 56 people have made this recipe and would make it again. It is brought to you by Merry Gourmet. Overall, this recipe earns a not so super spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Blueberry Pie, Blueberry Pie, and Blueberry Pie.

Servings: 8

 

Ingredients:

1/2 teaspoon allspice

6 cups fresh blueberries or 3 (10 ounce) packages frozen blueberries (not thawed)

1 teaspoon cinnamon

Pasty dough for a double-crust pie, such as this recipe (or 1 package of refrigerated, rolled pie crust dough)

1 tablespoon fresh lemon juice

1 cup packed light brown sugar

5 tablespoons quick-cooking tapioca

1 tablespoon unsalted butter, cut into small pieces

Equipment:

baking sheet

oven

whisk

bowl

rolling pin

aluminum foil

Cooking instruction summary:

Put a large baking sheet on middle oven rack and preheat oven to 425°F.Whisk together brown sugar, tapioca, cinnamon, and allspice, and toss with blueberries and lemon juice in a large bowl. Set aside.Roll out one piece of dough, keeping remaining piece chilled, on a lightly floured surface with a floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang. Chill shell while rolling out dough for pie crust.Roll out remaining dough on lightly floured surface with floured rolling pin. Using a ruler to measure, cut 1-inch strips out of the dough. Re-roll the dough and re-cut into 1-inch strips wiht any remaining dough. Chill in refrigerator for at least 15 minutes.Spoon filling with any accumulated juices into shell, dot with butter pieces, and layer with the top crust pieces, weaving into a lattice formation (tips below). Trim any overhanging crust to a 1/2-inch overhang. Fold top crust overhang under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively, using your fingers or the tines of a fork.Bake pie on hot baking sheet in oven for 30 minutes, then cover edge of pie with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie completely on a rack, about 4 hours.

 

Step by step:


1. Put a large baking sheet on middle oven rack and preheat oven to 425°F.

2. Whisk together brown sugar, tapioca, cinnamon, and allspice, and toss with blueberries and lemon juice in a large bowl. Set aside.

3. Roll out one piece of dough, keeping remaining piece chilled, on a lightly floured surface with a floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang. Chill shell while rolling out dough for pie crust.

4. Roll out remaining dough on lightly floured surface with floured rolling pin. Using a ruler to measure, cut 1-inch strips out of the dough. Re-roll the dough and re-cut into 1-inch strips wiht any remaining dough. Chill in refrigerator for at least 15 minutes.Spoon filling with any accumulated juices into shell, dot with butter pieces, and layer with the top crust pieces, weaving into a lattice formation (tips below). Trim any overhanging crust to a 1/2-inch overhang. Fold top crust overhang under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively, using your fingers or the tines of a fork.

5. Bake pie on hot baking sheet in oven for 30 minutes, then cover edge of pie with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie completely on a rack, about 4 hours.


Nutrition Information:

Quickview
261k Calories
2g Protein
2g Total Fat
59g Carbs
2% Health Score
Limit These
Calories
261k
13%

Fat
2g
5%

  Saturated Fat
1g
8%

Carbohydrates
59g
20%

  Sugar
37g
42%

Cholesterol
3mg
1%

Sodium
100mg
4%

Get Enough Of These
Protein
2g
4%

Manganese
0.51mg
26%

Vitamin K
21µg
20%

Vitamin C
11mg
13%

Fiber
3g
12%

Vitamin B1
0.14mg
10%

Selenium
4µg
7%

Vitamin B2
0.11mg
6%

Iron
1mg
6%

Vitamin B3
1mg
6%

Folate
23µg
6%

Copper
0.09mg
5%

Vitamin E
0.67mg
4%

Potassium
137mg
4%

Vitamin B6
0.07mg
4%

Calcium
35mg
4%

Magnesium
12mg
3%

Phosphorus
28mg
3%

Vitamin B5
0.23mg
2%

Vitamin A
102IU
2%

Zinc
0.28mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Blueberry Slab Pie

 

Homemade Blueberry Pie~ Made With Fresh Blueberries

 

Dessert: Blueberry Pierogi (Vareniki) - Natasha's Kitchen

 

Suggested for you

double blueberry muffin bars
Chicken peri peri (piri piri, pili pili)
Whole Grain Vegan Orange Oat Muffins
Panettone French Toast
Panna Cotta with Balsamic Strawberries
Italian Wedding Soup II
Baked Spaghetti with Ricotta
Gluten Free Pasta Salad with a Greek Kick
Creamy Poblano Mushrooms with Polenta
pickled chard stems
Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

Popular Recipes
Slow Cooker Cauliflower and Potato Soup

Baked by Rachel

s for Gluten-Free Chocolate Chip Cookies

Healthy Green Kitchen

Christmas Cookie Bowl

Taste of Home

Italian Tomato Salad

Taste of Home

Southwestern Cobb Salad

Eat Drink Love