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Free Form Blueberry Pie

7:39 AM, Mar 29, 2011   |    comments
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Serves 8

Ingredients:

1 cup white flour

1 cup whole wheat flour

1/4 teaspoon sea salt

3 tablespoons non-hydrogenated shortening (or use all butter)

3 tablespoons butter

3 tablespoons lowfat 2% milk, divided

2 tablespoons ice water

 

4 cups blueberries

1 teaspoon cinnamon

1 teaspoon arrowroot powder (or cornstarch)

juice from ½ lemon

1 teaspoon lemon zest

2 tablespoons honey

 

Directions:

Preheat oven to 350 degrees. Combine flours and sea salt in food processor and pulse on high.  Add butter and non-hydrogenated shortening and pulse until crumbly.  Add 2 tablespoons milk and then ice water and blend on high until mixture forms a ball.  Remove from food processor and refrigerate for 5 minutes.

 

Rinse and dry blueberries and add to medium size bowl.  Sprinkle with cinnamon and arrowroot powder and toss gently. Add lemon juice, zest, honey and stir gently until blueberries are well coated.

 

Roll out pie dough into a circle that is about 10 to 12 inches in diameter.  Place rolled out pastry on baking sheet lined with a piece of parchment paper (If you roll the dough out on top of the parchment paper, this makes things even easier). Remove dough to the parchment paper. Use a slotted spoon to add blueberry mixture to center of dough, leaving about 2 inches of plain dough surrounding the fruit.  Fold the sides of the pastry over the fruit and make sure to pinch down the sides so that the pastry stays in place. Brush the top of the pastry with the last tablespoon of milk.

 

Bake for 40 to 45 minutes.

 

Remove from oven and let cool for at least 20 minutes before you remove it from the baking sheet.

 

Per Serving: 250 Calories; 9g Fat (6g sat); 4g Protein; 39g Carbohydrate; 5g Dietary Fiber; 24mg Cholesterol; 154mg Sodium.

 

 

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