Don't miss another issue…      Subscribe

Super Blueberry Pie















Trans-fat Free, Good source of fiber


7 cups blueberries
1 cup maple syrup
3 tablespoons tapioca, quick-cooking
1 tablespoon lemon juice
¼ teaspoon nutmeg
¼ teaspoon salt
4 tablespoons butter
For the pie crust:
3 ½ cups all-purpose flour
¼ cup sugar
1 teaspoon salt
3 stick butter, unsalted
cold, diced, divided
1 tablespoon apple cider vinegar
cup water


In a small sauce pan, simmer 3 cups blueberries with ½ cup maple syrup until the mixture reduces by half, about 20 minutes.

Pour into a big bowl, stir in 4 cups blueberries, ½ cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon lemon juice, ¼ teaspoon nutmeg and ¼ teaspoon salt.

Cool completely, then pour into pie shell, dot with 4 tablespoons butter.

For making the Pie Crust:

Pulse 3½ cups flour, ¼ cup sugar and 1 teaspoon salt in a food processor.

Add 1 diced stick cold butter, process until well mixed.

Add 2 more diced sticks cold butter, pulse until the mixture resembles coarse meal.

Add 1 tablespoon white or cider vinegar.

Gradually pour in ⅓ cup ice water, pulsing about four times until combined.

Transfer onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter).

Wrap in plastic wrap and press into a 1-inch-thick disk, refrigerate at least 1 hour before rolling out.

For making the Pie:

Divide the chilled dough in half, roll 1 piece into a 12-inch, ⅛ inch-thick circle on a lightly floured surface (refrigerate the other piece).

Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge, add filling.

Roll out the other piece of dough and arrange over the filling, press the crust edges together and trim, leaving a 1-inch overhang.

Roll up or pinch the overhang to seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven, preheat to 450 degrees.

Wrap an oiled, wide band of foil around the pie edge to protect the crust.

Make slashes in the top of the crust; chill for 30 minutes.

Reduce the oven to 400℉ (200℃).

Bake the pie for another 30 minutes.

Remove the foil band, brush the crust with heavy cream and sprinkle with sugar.

Bake until golden brown, about 30 minutes more.

Cool and serve.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 50549% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 282mg 12%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 17% Vitamin C 15%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news


Add Photo

Up to 1MB in size, .jpg format


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed