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Add a photoIt was easier than I thought it would be. It was the first pie I ever attempted. It turned out absolutely delicious. Avoid my mistake...You don't need to cut the blueberries in half. I hope you enjoy it as much as I.
Ingredientes
- Pastry
- 2 1/2 cups of sifted all-purpose flour
- 2 tablespoons of sugar
- 1/4 teaspoon sea salt
- 1/2 cup of vegetable shortening (chlled) and cut into small pieces
- 1/2 cup of butter (unsalted) and cut into small pieces
- 4-6 teaspoons of ice cold water
- Filling
- 1 1/2 cups of sugar
- 1/4 cup of cornstarch
- 1/2 teaspoon of fresh ground cinnamon
- 4 twists of freshly ground white pepper
- 5 cups of blueberries
- 2 tablespoons honey
- Juice of 1 large freshly squeezed lime
- 1/2 teaspoon freshly grated ginger
Direcciones
- The Pastry
- Combine in a bowl the flour, 1 tablespoon of sugar and the salt.
- Add the chilled vegatable shortening and toss.
- Add the butter and toss.
- Keep mixing until the mixture resembles oatmeal.
- Add 1-2 tablespoons of water at a time while tossing with a fork until pastry starts to come together.
- Divide the pastry in half.
- Lay each half on a separate sheet of plastic wrap and enclose with plastic wrap.
- Kneed each half 3-4 times and then flatten within the palstic wrap.
- Refrigerate for approx 30 minutes.
- The Filling
- In bowl #1, combine the sugar, cornstarch, cinnamon and white pepper.
- In bowl #2, toss the blueberries with the honey, lime juice and ginger.
- Next...
- Preheat oven to 450F.
- Lightly butter the surface of a pie dish approximately 9" in size.
- Remove 1 refrigerated pastry and roll into a circle large enough to cover the bottom and sides of your pie dish. Place over dish.
- Distribute approx. 1/3 of the sugar mixture from bowl #1 into the pastry covered pie dish.
- Add the remaing sugar mixture from bowl #1 into bowl #2. Gently toss the sugar/berry mixture and spoon into the pie dish.
- Remove the second refrigerated pastry and roll into a circle large enough to cover the top of your pie and overlap by about 1/2 of an inch. Fold under, crimp and remove excess.
- Sprinkle 1 tablespoon of sguar on top.
- Bake for 20 minutes.
- Reduce heat to 350F and bake for about 45 minutes or until browned with juice bubbling.
- Cool before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 8 servings | |
| Calories 617 | |
| Calories from Fat 232 | 38% |
| Total Fat 26.33g | 33% |
| Saturated Fat 10.68g | 43% |
| Trans Fat 4.28g | |
| Cholesterol 37mg | 12% |
| Sodium 105mg | 4% |
| Potassium 128mg | 4% |
| Total Carbs 92.56g | 25% |
| Dietary Fiber 3.4g | 11% |
| Sugars 53.48g | 36% |
| Protein 5.66g | 9% |
