Deep-Dish Blueberry Pie Recipe

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Deep-Dish Blueberry Pie
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Ingredients
7
Count
Nutrition
1659
Calories
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Ingredients:

  • 3/4 cup plus 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp plus 3/4 cup sugar
  • 1/2 cup chilled butter, cut into small pieces
  • 1 tbsp lemon juice

Directions:

  1. In a food processor fitted with a metal blade, pulse 3/4 cup flour, 1/4 teaspoon salt, and 1 teaspoon sugar with the butter until mixture resembles coarse cornmeal. Add 3 tablespoons cold water and pulse until dough just comes together. Quickly shape the dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
  2. Preheat oven to 450°. In a large bowl, combine blueberries with the remaining 1/3 cup flour, 1/4 teaspoon salt, 3/4 cup sugar, and the lemon juice and cinnamon. Pour into a 1 1/2- to 2 1/2-quart soufflé dish.
  3. Unwrap chilled dough on a floured surface and roll to a 1/8-inch thickness. Cut dough into 1/2-inch-thick strips, then arrange over blueberries in a lattice pattern (see Weave a Lattice Crust, below). Press edges to seal.
  4. Bake 15 minutes, then reduce heat to 350° and bake until top is golden brown and berries are tender, about 45 minutes.
  5. Weave a Lattice Crust: The secret to a perfect lattice piecrust is simple: Work from the middle. Here's how to make a crust using five horizontal and five vertical strips.
  6. Lay down five horizontal strips, making sure that they're evenly spaced.
  7. Working from the right side, fold back every other horizontal strip (numbers 1, 3, and 5).
  8. Lay down a vertical strip in the center, next to the fold.
  9. Unfold horizontal strips 1, 3, and 5 back over the vertical strip.
  10. Working once more from the right, fold back horizontal strips 2 and 4 by one-third.
  11. Lay down a second vertical strip next to this fold. Unfold strips 2 and 4 back over the vertical strip.
  12. Once more, from the right, fold back horizontal strips 1, 3, and 5, about a quarter of the way over. Lay your third vertical strip next to this fold and fold the horizontal strips back over it.
  13. Repeat this process with two strips on the other side, working from the center.
  14. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1658.93 Kcal (6946 kJ)
Calories from fat 839.68 Kcal
% Daily Value*
Total Fat 93.3g 144%
Cholesterol 244.03mg 81%
Sodium 1184.18mg 49%
Potassium 649.13mg 14%
Total Carbs 190.1g 63%
Sugars 62.13g 249%
Dietary Fiber 16.58g 66%
Protein 20.61g 41%
Vitamin C 65.2mg 109%
Vitamin A 1.1mg 38%
Iron 1.5mg 8%
Calcium 97.7mg 10%
Amount Per 100 g
Calories 192.33 Kcal (805 kJ)
Calories from fat 97.35 Kcal
% Daily Value*
Total Fat 10.82g 144%
Cholesterol 28.29mg 81%
Sodium 137.29mg 49%
Potassium 75.26mg 14%
Total Carbs 22.04g 63%
Sugars 7.2g 249%
Dietary Fiber 1.92g 66%
Protein 2.39g 41%
Vitamin C 7.6mg 109%
Vitamin A 0.1mg 38%
Iron 0.2mg 8%
Calcium 11.3mg 10%

* 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

  • 40.2
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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