
How To Make Deep-Dish Blueberry Pie
Summer means fresh berries, and this blueberry pie recipe is a great way to use them up. It’s a deep-dish version so you’re sure to get the most filling.
Serves:
Ingredients
- 2½lbsblueberries,(8 cups)
- ¾cupsugar
- 1cupcornstarch,(plus tbsp)
- 2tbspfresh lemon juice
- ½tsplemon zest,finely grated
- pinchsalt
- flaky pie dough
Instructions
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Preheat the oven to 375 degrees F and position a rack in the lower third.
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In a bowl, toss the blueberries with the ¾ cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt.
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Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about â…› inch thick.
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Line a 9½x1¾-inch glass pie plate with the dough
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Brush the overhang with water and spoon in the filling.
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Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.
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Trim the overhang to ½-inch, fold it under itself and crimp.
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Lightly brush the top with water and sprinkle with sugar.
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Cut a few slits for steam to escape.
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Bake the pie for about 2 to 2¼ hours, until the filling is bubbling and the crust is golden brown.
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Cover the edge of the pie with foil if it begins to darken.
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Let cool for 5 hours at room temperature before serving.
Nutrition
- Calories:Â 245.96kcal
- Fat:Â 0.55g
- Saturated Fat:Â 0.05g
- Monounsaturated Fat:Â 0.08g
- Polyunsaturated Fat:Â 0.24g
- Carbohydrates:Â 61.91g
- Fiber:Â 4.08g
- Sugar:Â 37.64g
- Protein:Â 1.26g
- Sodium:Â 479.54mg
- Calcium:Â 11.05mg
- Potassium:Â 130.53mg
- Iron:Â 0.56mg
- Vitamin A: 4.86µg
- Vitamin C:Â 17.58mg
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