Blueberry PieTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:113.6 kcal
Proteins:0.9 g
Fats:0.6 g
Carbohydrate:27.8 g
Fibers:1.4 g
Sugar:23.1 g
Cholesterol:15.1 mg
Sodium:70.2 mg
Calcium:20.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
pastry
900
g
blueberries
250
ml
water, divided
310
ml
sugar, divided
60
ml
cornstarch
2
ml
salt
15
ml
fresh lemon juice
2.5
ml
cinnamon (optional)
egg
METHOD
- Line a 25 cm (10”) pie plate with pastry.
- Bring 125 ml (1/2 cup) water and 125 ml (1/2 cup) sugar to a boil, stirring so that the sugar is well dissolved.
- Whisk together the cornstarch with the remaining 125 ml (1/2 cup) cold water. Stir into the sugar syrup and cook until thickened. Remove from the heat.
- Stir the remaining 185 ml (3/4 cup) sugar into the mixture, along with the salt, lemon juice and cinnamon (if using).
- Fold in the blueberries and place into the pie shell. Cover with the top pastry crust, crimping the edges to seal well.
- Brush the top with egg wash (made by beating 1 egg with 1 tbsp. water.) Cut a vent in the top crust with a sharp knife.
- Bake in a preheated 200° C (400° F) oven for 10 minutes. Reduce the heat to 180° C (350° F) and continue baking until the pastry is cooked and lightly browned and the filling is bubbly, about 35 minutes.
