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Rating: 4.0/5 (40 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: French
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 247
% Daily Value**
Total Fat 5g
8%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 56mg
2%
Total Carbohydrate 51g
17%
Dietary Fiber 3g
13%
Sugars 36g
Protein 3g
Vitamin A  2%Vitamin C  22%
Calcium  1%Iron  5%
Potassium  3%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Old-Fashioned Blueberry Pie

Date Added: July 10, 2011

Ingredients:

Pate Brisee Pie Crust (dough for 2 Pies)
6 pint Fresh Blueberries
2 cups Sugar plus 2 tablespoons
1/2 cup All-Purpose Flour
1 Lemon Grated zest and juice
1 Egg beaten
1 teaspoon Water for glaze
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Directions:

1. On a lightly floured board, roll out two pieces of Pate Brisee dough to a thickness of 1/8 inch; use these to line two 9-inch pie tins.

2. Chill thoroughly. Roll out remaining two pieces of dough to form circles at least 10 inches in diameter; chill on a cookie sheet.

3. In a large bowl combine berries, 2 cups sugar, flour, and lemon zest and juice.

4. Fill chilled pie shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center.

5. (Do this by hand or with a cookie cutter). Brush edges of bottom shells lightly with glaze, and top with pastry circles, centering stars.

6. Trim overhanging pastry to within 3/4 inch and crimp edges together.

7. Chill pies for 30 minutes. Heat oven to 400 degrees.

8. Brush pies with remaining glaze and sprinkle with remaining sugar.

9. Bake 50 to 60 minutes, until juices are bubbling and crust is golden brown.

10. Let stand at room temperature for about 20 minutes before serving.

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Dietary Notes:
This recipe is very low-sodium with 56.38mg per serving and low-cholesterol with 16.63mg per serving

This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Blueberries, Natural Sweeteners, Citric Acid allergies.
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