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Homemade Blueberry Pie

Diet.Chef's picture
Blueberry Pie has a Fine taste. The muddle of blueberries, sugar, and lemon juice gives the Blueberry Pie Invigorating taste. Must catch it
  Fresh blueberries/Dry pack frozen blueberries, rinsed, drained 4 Cup (64 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Lemon 1 , juiced
  Flour 1 2⁄3 Cup (26.67 tbs)
  Sugar 2 Teaspoon
  Salt 1 Dash
  Vegetable shortening 1 Cup (16 tbs)
  Ice water 4 Tablespoon

Sprinkle blueberries with 3/4 cup sugar; squeeze lemon juice over top.
Set aside.
Sift flour, 2 teaspoons sugar, and salt into mixing bowl.
Cut shortening into flour.
Gradually add ice water; mix with pastry blender.
Chill dough.
Divide dough into 2 parts.
Roll out half on floured board until thin enough to cover sides and bottom of 9-inch pie plate.
Prick bottom with fork.
Bake bottom crust 10 minutes at 400°F.
This prevents berry juice from soaking through crust.
Cool bottom crust about 10 minutes 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 2 long strips around edge of plate to seal crusts.
Bake no longer than 20 minutes at 400°F.
If desired, top crust can be rolled in 1 piece and used to make a 2-crust pie.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3539 Calories from Fat 1847

% Daily Value*

Total Fat 209 g321.7%

Saturated Fat 51.7 g258.6%

Trans Fat 27 g

Cholesterol 0 mg

Sodium 143.1 mg6%

Total Carbohydrates 411 g137%

Dietary Fiber 22.6 g90.2%

Sugars 219.4 g

Protein 27 g53.2%

Vitamin A 6.7% Vitamin C 170.1%

Calcium 10.8% Iron 66.1%

*Based on a 2000 Calorie diet


Homemade Blueberry Pie Recipe