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Juicy Blueberry Pie

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Submitted by tjmaxc

Blueberry Pie recipe

YIELD

12 servings

PREP

30 min

COOK

READY

2 hrs

Ingredients

Cream cheese pastry
1 ½ 355
½ 118
CUP ML BUTTER
cold
3 86.7
OUNCES ML/G CREAM CHEESE
cubed
1 5
TEASPOON ML VANILLA EXTRACT
Filling
2 946
PINTS ML BLUEBERRIES
fresh or frozen *
2 3E+1
TABLESPOONS ML CORNSTARCH
158
CUP ML FRUIT SPRED
blueberry *
¼ 1.3
TEASPOON ML NUTMEG
Glaze
1 1
EACH EACH EGG YOLKS *
1 15
TABLESPOON ML SOUR CREAM

Directions

Preheat oven to 425℉ (220℃) F.

Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs.

Cut in cream cheese until mixture forms dough.

Blend in vanilla. (Pastry may be prepared in food processor, using steel blade.)

On lightly floured surface or pastry cloth, roll out ½ dough to 11” circle.

Line 9” pie plate; set aside.

Combine blueberries and cornstarch in medium bowl; toss lightly to coat.

Add fruit spread and nutmeg; mix lightly.

Spoon into crust. Roll out remaining dough to 11” circle; place over fruit mixture.

Turn edges under and flute.

Cut several slits or circle in top crust to allow steam to escape.

If desired, cut leaves from pastry scraps to decorate top of pie.

Bake 10 mintues.

Remove pie from oven; reduce temperature to 350℉ (180℃).

Combine egg yolk and sour cream; brush lightly over crust.

Return pie to oven, and bake for 1 hour or until crust is golden and brown.

Cool on wire rack.

Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 237 60% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 115mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free, Low Sodium
 
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