Deep Dish Blueberry Pie Recipe
Adapted from: Reader’s Digest Creative Cooking.
If you like blueberries this will be on your list of favorite things to make.
Enjoy with Love,
Catherine
Ingredients
- Pastry:
- 2 ¼ cups flour
- ½ cup water
- ¼ cup butter
- ¼ cup vegetable shortening
- Ice water
- Filling:
- 2-2 ½ quarts blueberries
- 3 tablespoons flour
- Sugar to taste (about 1 cup)
- 6 tablespoons butter
- 1 egg yolk, beaten
Directions
- Sift the flour into a mound on a flat surface. Add the two fats and quickly rub it into the flour with the fingers. Then add just enough ice water to hold the pastry together (3-4 tablespoons). Pull off small bits, flatten with the heel of your hand and form these pieces into one ball. Chill in the refrigerator for 1 hour.
- Butter a deep-dish pie plate lightly. Pour in the blueberries, mounding them slightly in the center. Sprinkle them with the flour, then add the sugar and dot with butter. Roll out the crust and place it over the berries. Flute the edges and cut a vent in the top. Brush the crust with the beaten egg yolk. Bake at 350 degrees F until the crust is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 4 servings | |
| Calories 868 | |
| Calories from Fat 405 | 47% |
| Total Fat 46.04g | 58% |
| Saturated Fat 22.07g | 88% |
| Trans Fat 4.28g | |
| Cholesterol 89mg | 30% |
| Sodium 268mg | 11% |
| Potassium 355mg | 10% |
| Total Carbs 107.04g | 29% |
| Dietary Fiber 9.8g | 33% |
| Sugars 31.68g | 21% |
| Protein 12.15g | 19% |
