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World's Best Blueberry Pie

 

This pie is the perfect balance of sweet and tart with a lovely lattice crust:)
187

Yield

8

servings

Prep

35

min

Cook

40

min

Ready

75

min

Trans-fat Free, Good source of fiber
 

Ingredients

Filling:
¾ cup sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
½ cup water
4 cups blueberries
1 tablespoon lemon juice
2 tablespoons butter
pats
Crust:
2 ½ cups all-purpose flour
3 tablespoons sugar
½ teaspoon salt
12 tablespoons butter, unsalted
cold
4 tablespoons vegetable shortening
6 tablespoons milk

Directions

Prepare Crust:

Combine flour, sugar, salt in large bowl.

With pastry blender add butter and shortening and blend until pea size crumbs form.

Add milk slowly until dough comes together.

Divide in two disks, cover in plastic and put in refrigerator for 30 minutes while preparing the filling.

Prepare Filling:

Preheat oven to 425

Combine cornstarch, cinnamon, water and sugar in saucepan and heat rapidly until thick (five minutes)

Cool ten minutes then add to berries and lemon juice in large bowl.

Assemble:

Roll out bottom crust and put in pie pan.

Add the filling and top with butter pats.

With second disk, roll out on floured surface and cut ¾ inch strips to make a lattice crust.

Brush with milk and sugar and place in 425 oven for 20 minutes.

Lower oven to 350 and bake another 15 to 20 minutes. Let cool and enjoy!

8 to 10 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 51747% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 177mg 7%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 13% Vitamin C 14%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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