Blueberry Pie

Blueberry Pie is a gluten free recipe with 8 servings. One serving contains 134 calories, 2g of protein, and 1g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of cinnamon, blueberries, cooking "minute" tapioca, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off.

Ingredients you will need

Dough

Place it on a lightly floured clean, flat surface.

Roll it out into a circle about 13 inches wide.

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Roll

Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan.

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Dough

Equipment you will use

Pie Form

Place in the refrigerator to chill.

Make the blueberry filling:

Ingredients you will need

Blueberry Pie Filling

Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.

Ingredients you will need

Quick Cooking Tapioca

Blueberries

Lemon Juice

Corn Starch

Lemon Zest

Cinnamon

All Purpose Flour

Sugar

Equipment you will use

Bowl

Fill the bottom crust with the berries:

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Berries

Crust

Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan.

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Berries

Crust

Sugar

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Frying Pan

Roll out the second dough disk to the same size and thickness as the first.

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Dough

Roll

Place on top of the berry filling.

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Berries

Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.

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Dough

Place in refrigerator while you make the egg wash.

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Egg

oven to 425°F.

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Oven

Whisk egg and milk together to make an egg wash.

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Milk

Egg

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Whisk

Brush the top crust with egg wash. Score the pie on the top with several cuts (so steam can escape while cooking).

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Crust

Egg

Bake:

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Oven

Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.

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Baking Pan

Aluminum Foil

Oven

Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.

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Oven

Transfer to a wire rack to cool.

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Wire Rack

Let cool completely before serving.

Equipment

Ingredients

Servings:

recipe for a top and bottom crust from our no-fail pastry crust dough 1liters

(about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)1teaspoon

lemon zest 1Tbsp

lemon juice 30grams

1/4 cup (about cornstarch, all-purpose flour, or quick cooking "minute" tapioca* (for thickening)100grams

1/2 cup white granulated sugar 1teaspoons

cinnamon 1

egg 1Tbsp

milk

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.