Try this Blueberry Pie recipe.
- Carbohydrate 44.80567625 g
- Cholesterol 0 mg
- Fat 0.113527083333333 g
- Fiber 0.352183335781098 g
- Protein 0.984820000000001 g
- Saturated Fat 0.0279545833333333 g
- Serving Size 1 1 Serving (47g)
- Sodium 0.259833333333333 mg
- Sugar 44.4534929142189 g
- Trans Fat 0.0342544166666667 g
- Calories 180 calories
Step-by-step
- Stem and wash berries thoroughly; drain well.
- Place in large bowl and sprinkle with next 5 ingredients; toss to mix.
- Put bottom crust in 10 inch deep dish pie pan.
- Spoon blueberry mixture into pan.
- Place top crust over blueberries and press to connect to bottom crust.
- Trim if necessary.
- Make a few slits in top to vent.
- Refrigerate about 10 minutes while preheating oven.
- Place pie pan on cookie sheet.
- Bake at 425 for 15 minutes; reduce heat to 350 and bake 30 minutes longer.
- Cool at least 1 hour before serving.
Allowing the assembled pie to chill in the refrigerator for exactly 10 minutes before it enters the hot oven firms the fats in the pastry and prevents premature slumping of the fluted edges. Baking pie pastry requires shifting thermal zones properly. Starting the bake at 425 degrees Fahrenheit for 15 minutes sets the structure of the flour matrix, while dropping the temperature to 350 degrees Fahrenheit for the subsequent 30 minutes cooks the fruit filling without scorching the exterior wheat crust.
Adjusting this formulation for different pan sizes or larger gatherings requires careful attention to the fruit-to-flour ratio. Four to five cups of fresh blueberries demand precisely one-half cup of sifted all-purpose flour to absorb the high volume of moisture released during baking. When reducing the total yield by half for a smaller six-inch pan, maintain the exact ratios of salt, ground cinnamon, and nutmeg to preserve the spice profile, but decrease the baking duration by roughly 10 minutes to prevent over-thickening.
Allowing the pastry to cool for a minimum of 60 minutes before slicing lets the starch molecules gelatinize fully, which stops the filling from running across the plate.
