Desserts
Blueberry Pie
calories
g of fiber
g of added sugar
g of protein
Yield
8 Slices
Serving Size
1 Slice
Prep Time
30 mins
Cook time
1 hr 5 mins
Total time
3 hrs 35 mins
SUPPLIES
Baking Sheet
Oven
Medium Mixing Bowl
Kitchen Scale (or)
1/2 Cup
1/4 Cup
1/8 Teaspoon
Mixing Spatula
9-in Pie Pan
Small Knife for dough
Small Bowl
Whisk or Fork
Egg Wash Brush
INGREDIENTS
Crust
Filling
DIRECTIONS
1
NOTE: Pie must rest for 2-3 hours, or it will be too soupy!
2
PREP: Make sure the pie dough is ready!
3
PREP: Add a baking sheet to the bottom rack to catch any butter drips from the pie.
4
PREP: Preheat oven to 400 degrees.
5
FILLING: Mix in a medium bowl:
• Sugar (1/2 cup or 97g)
• Cornstarch (1/4 cup or 30g)
• All Spice, ground (1/8 teaspoon)
• Cinnamon, ground (1/8 teaspoon)
• Salt (1/8 teaspoon)
6
Slowly add blueberries to the mix and fold in.
7
Unroll the pie crust and cover the bottom of the pan, moulding around the sides and letting excess hang over.
8
Fill the pan with the filling and evenly distribute the dry mix as you pour.
9
Lay the 2nd pie crust on a cutting board and cut into 1-inch wide strips.
10
Cover the top of the pie with a lattice pattern and cut excess strips.
11
Fold the edge of the bottom crust over the top of the lattice. Crimp the edges.
12
Whisk 1 egg yolk and 1 tablespoon of heavy cream in a small bowl.
13
Add egg wash all over the crust.
14
Bake at 400 degrees for 20 minutes.
15
Reduce the heat to 350 degrees and bake for 35 minutes.
16
Let it rest for 2-3 hours. Let the pie cool so the filling isn't so runny when serving!
NOTES
Prep time: 20 minutes
Cook time: 55 minutes
Total Time: 75 minutes