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Ingredientes
- 1 1/2 c. Flour
- 1/2 c. Butter, cool
- 3 ounce Cheese, cream, cubed
- 1 tsp Extract, vanilla
- 2 pt Blueberries
- 2 Tbsp. Cornstarch
- 2/3 c. Fruit spread, blueberry
- 1/4 tsp Nutmeg, grnd
- 1 x Egg yolks
- 1 Tbsp. Cream, sour
Direcciones
- Blueberries can be fresh or possibly frzn.
- Preheat oven to 425. Cut butter into flour in large bowl, using pastry blender or possibly two knives, till mix resembles coarse crumbs. Cut in cream cheese till mix forms dough. Blend in vanilla. (Pastry may be prepared in food processor, using steel blade.)
- On lightly floured surface or possibly pastry cloth, roll out 1/2 dough to 11" circle. Line 9" pie plate; set aside.
- Combine blueberries and cornstarch in medium bowl; toss lightly to coat. Add in fruit spread and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11" circle; place over fruit mix. Turn edges under and flute. Cut several slits or possibly circle in top crust to allow steam to escape. If you like, cut leaves from pastry scraps to decorate top of pie. Bake 10 mintues.
- Remove pie from oven; reduce temperature to 350. Combine egg yolk and lowfat sour cream; brush lightly over crust. Return pie to oven and Cold on wire rack. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 139 | 49% |
| Total Fat 15.81g | 20% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 150mg | 6% |
| Potassium 96mg | 3% |
| Total Carbs 30.19g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.27g | 5% |
| Protein 5.75g | 9% |
