Blueberry And Walnut Pie Part 1 Recipe
Servings: 8
Ingredients
- 1 c. Unbleached all-purpose flour
- 1/4 c. Sugar
- 1 pch Salt
- 1/4 tsp Baking pwdr
- 4 Tbsp. Butter
- 1 lrg Egg
- 2 pt Blueberries
- 3/4 c. Sugar
- 3 Tbsp. Cornstarch
- 3 Tbsp. Water
- 1 Tbsp. Grated lemon zest
- 3/4 c. Walnut pcs toasted & coarsely minced
- 4 Tbsp. Butter
- 1/4 c. Sugar
- 1/2 tsp Cinnamon
- 3/4 c. Unbleached all-purpose flour
- 1/2 c. Walnuts, coarsely minced
Directions
- MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl. Cut up and add in the butter; toss gently to coat. Rub in the butter till the mix looks sandy. Beat the egg and toss into the flour and butter mix. Press the dough together, wrap and refrigerateit. FORMING THE PIE
- SHELL: Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8-inch thick. Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but 1/4-inch of the excess dough. Turn the excess dough under and flute the edge of the pie. Refrigeratewhile preparing the filling. MIXING THE FILLING: Rinse and pick over the blueberries and drain them on a paper-towel-lined pan. Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer the berries in the juices which accumulate about 5 min. Strain the juices into another pan. Pour the water into a small bowl and stir in the cornstarch to dissolve it. Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch. Return the remaining juices to a boil and beat the cornstarch mix into it. Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 min, beating constantly.
- Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cold. MIXING THE CRUMB TOPPING: Cream the butter till soft, add in the sugar and cream till soft and light. Beat in the cinnamon. Fold in the flour, then the walnuts. The mix should fall into large, soft crumbs. Pour the filling into the prepared pan and smooth. Scatter over the crumbs and bake at 350F till the filling is set, the crumbs have colored and the crust is baked through, about 40 min. Cold on a rack.
- Makes one9-inch pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 8 servings | |
| Calories 437 | |
| Calories from Fat 156 | 36% |
| Total Fat 18.0g | 23% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 151mg | 6% |
| Potassium 134mg | 4% |
| Total Carbs 66.47g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 38.6g | 26% |
| Protein 5.52g | 9% |
