Blueberry Pie
I make this pie a few times a year for my husbands family, and they love it! I never get to take a piece home though
I make this pie a few times a year for my husbands family, and they love it! I never get to take a piece home though
- Carbohydrate 52.1029363264769 g
- Cholesterol 3.81289062663513 mg
- Fat 15.7946043984322 g
- Fiber 3.17994743947729 g
- Protein 1.96979370822944 g
- Saturated Fat 6.17558772053909 g
- Serving Size 1 1 Serving (149g)
- Sodium 233.819882652804 mg
- Sugar 48.9229888869996 g
- Trans Fat 1.55754289795985 g
- Calories 352 calories
Step-by-step
- Preheat oven to 425(F) degrees
- Mix sugar, cornstarch, salt, and cinnamon, and use a wooden spoon to work into the blueberries, stir lightly.
- Pour blueberries into bottom pie crust and dot with butter.
- Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top.
- Cover crust edges with pie crust protector to prevent burning the edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Baking at 425 degrees Fahrenheit requires precise management of the initial heat to set the pastry before the filling liquefies. When scaling this formulation up for a larger gathering or down for a small household, maintain the ratio of three tablespoons of cornstarch per four cups of fruit to ensure the thickening agent retains its structural integrity. Doubling the batch necessitates dividing the filling across multiple pans rather than crowding a single deep-dish vessel, because excess depth traps steam and prevents proper evaporation of the frozen berry moisture. A metal pie tin conducts heat more aggressively than ceramic or glass, yielding a crisper bottom crust during the fifty-minute bake time on the lower oven shelf. Shielding the fluted perimeter with a specialized collar prevents premature burning while the interior starches gelatinize fully. Leftovers keep safely at room temperature for up to two days when loosely tented, or under refrigeration for four days if reheated briefly to crisp the lard or butter layers.
