Deep Dish Blueberry Pie Recipe

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Deep Dish Blueberry Pie
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Ingredients
6
Count
Nutrition
35
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Special Equipment:
  2. One -9 1/2 inch deep dish pie with a 6 cup capacity. Small decorative cookie cutters (optional).
  3. Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
  4. Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
  5. I made two separate cream cheese pie crusts for this pie.
  6. Once you make one crust, put it into the fridge in a plastic bag right after you make it.
  7. Roll out the second pie crust you've made and put it into your deep dish pie plate. Trim the edges leaving a 1/2 inch over hang on the sides. Put this in the fridge to chill. This will prevent shrinkage. Put it into the fridge to chill.
  8. Get the first pie crust that you put into the fridge and roll it out. Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
  9. Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust. Dot it with the butter.
  10. Cover with the top crust and trim it to 1/2 inch over the edge of the pie. Then tuck it under the bottom crust over hang and flute the edges.
  11. I like to use the thumb and finger flute method, as it is really pretty. Brush the top of the pie with your egg/water wash.
  12. Sprinkle with some sanding sugar if you wish.
  13. Bake the pie in your hot oven for 30 minutes. Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
  14. After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes. The crust should be golden and the filling hot and bubbling at this point.
  15. When done, cool on a metal rack, about 4 hours if you can wait that long. If you don't the pie filling will be runny.
  16. Serve up with a dollop of whipped cream or vanilla ice cream.
  17. Bon Appetit.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 34.93 Kcal (146 kJ)
Calories from fat 12.38 Kcal
% Daily Value*
Total Fat 1.38g 2%
Cholesterol 18.04mg 6%
Sodium 6.17mg 0%
Potassium 12.03mg 0%
Total Carbs 5.22g 2%
Sugars 1.57g 6%
Dietary Fiber 0.18g 1%
Protein 0.55g 1%
Vitamin C 0.6mg 1%
Iron 0.2mg 1%
Calcium 3.9mg 0%
Amount Per 100 g
Calories 197.68 Kcal (828 kJ)
Calories from fat 70.04 Kcal
% Daily Value*
Total Fat 7.78g 2%
Cholesterol 102.12mg 6%
Sodium 34.92mg 0%
Potassium 68.09mg 0%
Total Carbs 29.52g 2%
Sugars 8.91g 6%
Dietary Fiber 1.03g 1%
Protein 3.13g 1%
Vitamin C 3.2mg 1%
Vitamin A 0.1mg 0%
Iron 0.9mg 1%
Calcium 22.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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