Roll one half of the pie dough into a 12 inch circle to fit into a 9 inch pie plate. Transfer to the pie plate and refrigerate while making filling.
To make filling: mix together blueberries and lemon juice. In a separate bowl combine sugar, cornstarch, lemon zest, salt and cinnamon. Toss together gently with blueberries. Pour immediately into pie shell. refrigerate while rolling out top crust.
Roll remaining pie dough to fit the top of the pie. Place on top, fold edges under bottom crust and crimp the edges to seal. Using a paring knife or scissors, slice cuts in the top for steam to escape while baking. Refrigerate 10 minutes, or until pie dough has firmed up.
Brush prepared pie with a bit of egg wash and sprinkle with sugar. Bake at 400ºF for 10 minutes, lower heat to 375ºF and bake an additional 40-50 minutes or until crust is golden and filling is bubbly. Let cool completely, to set (1-2 hours), before serving.
Find Recipe Here: https://www.onlinefoodblog.com/blueberry-pie/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (741g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 18 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 43610.1mg||1504 %|
|Potassium 498.2mg||13 %|
|Total Carbohydrate 99.4g||29 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 84.5g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 391
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