|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy, cold blueberry pie is perfect for spring and summer entertaining or special family meals. All you have to bake is the pie shell, then fill it with the thickened blueberry filling.
You can make your own pie pastry, but feel free to use a purchased frozen crust or refrigerated pie pastry. Follow the package instructions for baking the crust and follow the blueberry filling instructions from this recipe.
- For the Pie Crust:
- 1 1/3 cups all-purpose flour
- 1/2 (scant) teaspoon salt
- 4 tablespoons chilled shortening (or butter, cut in small pieces)
- 3 to 6 tablespoons ice-cold water
- For the Blueberry Filling:
- 5 cups washed and picked over blueberries (divided)
- 1 cup granulated sugar (divided)
- 1 cup water (divided)
- 1 teaspoon lemon zest
- 3 tablespoons cornstarch
Put the flour and salt in the bowl of a food processor and pulse 5 to 6 times to blend.
Sprinkle the pieces of butter or shortening over the flour. Pulse about 6 times (1-second bursts). The mixture should resemble coarse crumbs with some small pea-size pieces.
Sprinkle 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times. If the dough is still crumbling when formed into a clump, sprinkle with more ice water, a tablespoon of time, and pulse a few more times. The dough should hold together when you squeeze a small amount of dough in your hand.
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for about 20 minutes.
Heat the oven to 400 F.
Roll the dough into a circle about 11 inches in diameter for a 9-inch pie plate. Fit into the pie plate and flute as desired. Prick the pastry all over with a fork. Press a sheet of aluminum foil over the bottom and up the sides of the pastry, then fill about halfway with pie weights or dried beans. This will keep the dough from bubbling up. Bake in the preheated oven until the pie begins to show some color, about 10 minutes.
Reduce the oven temperature to 375 F. Remove the pie weights and foil. Then bake until golden brown, about 15 to 18 minutes longer. Look at the pie occasionally as it bakes. If you see any bubbles forming in the bottom crust, prick them with a fork or the point of a knife and continue baking.
If you use a frozen pie shell or refrigerated pastry, follow the directions on the package for baking an unfilled pie crust.
In a saucepan combine 1 cup of the blueberries, 3/4 cup sugar, 3/4 cup water, and lemon zest. Bring this mixture to a boil over medium heat.
Combine the remaining 1/4 cup of sugar with the remaining 1/4 cup of water and the cornstarch; stir into the boiling berries. Cook for about 1 to 2 minutes, or until thickened and clear. Cool.
Place the remaining 4 cups of berries in the baked pie shell. Spoon the cooled glaze mixture over the berries in the pie shell and chill until set. Serve with lightly sweetened whipped cream or prepared thawed whipped topping.