Spiced Blueberry Pie Recipe

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Spiced Blueberry Pie
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Ingredients
15
Count
Nutrition
699
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. Mix 2 1/2 cups flour, 1 tablespoons sugar, and 1 1/2 teaspoons salt in a large bowl. Drop in 7 tablespoons butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
  2. Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
  3. Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 inches past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
  4. While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
  5. To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
  6. Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 699.45 Kcal (2928 kJ)
Calories from fat 299.99 Kcal
% Daily Value*
Total Fat 33.33g 51%
Cholesterol 30.53mg 10%
Sodium 1878.35mg 78%
Potassium 188.66mg 4%
Total Carbs 95.97g 32%
Sugars 40.88g 164%
Dietary Fiber 8.24g 33%
Protein 6.68g 13%
Vitamin C 1.9mg 3%
Vitamin A 0.1mg 5%
Iron 3.4mg 19%
Calcium 173.2mg 17%
Amount Per 100 g
Calories 285.19 Kcal (1194 kJ)
Calories from fat 122.32 Kcal
% Daily Value*
Total Fat 13.59g 51%
Cholesterol 12.45mg 10%
Sodium 765.86mg 78%
Potassium 76.92mg 4%
Total Carbs 39.13g 32%
Sugars 16.67g 164%
Dietary Fiber 3.36g 33%
Protein 2.73g 13%
Vitamin C 0.8mg 3%
Vitamin A 0.1mg 5%
Iron 1.4mg 19%
Calcium 70.6mg 17%

* 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

  • 16
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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