Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 4 c. fresh blueberries or possibly dry-pack frzn blueberries, rinsed and liquid removed
- 3/4 c. sugar
- Juice of 1 lemon
- 1 2/3 c. flour
- 2 teaspoon sugar
- Dash of salt
- 1 c. vegetable shortening
- 4 tbsp. ice water
Direcciones
- Sprinkle blueberries with 3/4 c. sugar; squeeze lemon juice over top. Set aside. Sift flour, 2 tsp. sugar, and salt into mixing bowl. Cut shortening into flour. Gradually add in ice water; mix with pastry blender. Refrigeratedough. Divide dough into 2 parts. Roll out half on floured board till thin sufficient to cover sides and bottom of 9 inch pie plate. Prick bottom with fork. Bake bottom crust 10 min at 400 degrees. This prevents berry juice from soaking through crust. Cold bottom crust about 10 min while rolling out remaining dough and cutting into strips.
- Fill bottom shell with blueberries; place strips of dough across top for latticework effect. Use 1 or possibly 2 long strips around edge of plate to seal crusts. Bake no longer than 20 min at 400 degrees. If you like, top crust can be rolled in 1 piece and used to make a 2 crust pie. Yield 6 to 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 154 | 53% |
| Total Fat 17.41g | 22% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 5.71g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 56mg | 2% |
| Total Carbs 33.28g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 17.91g | 12% |
| Protein 2.14g | 3% |
