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Add a photoServings: 8
Ingredients
- 1 x recipe pie crust see * Note
- 1 lrg egg
- 1 Tbsp. lowfat milk
- 3 pt blueberries picked over
- 2 Tbsp. fresh lemon juice
- 1/2 c. sugar
- 1/4 c. grnd cinnamon
- 2 Tbsp. unsalted butter cut in small pcs
Directions
- * Note: Use the Martha Stewart's Piecrust recipe or possibly substitute your own 9-inch double crust pie dough recipe.
- On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to refrigeratefor about 30 min.
- Heat oven to 425 degrees. Whisk together the egg and lowfat milk to make egg wash, and set aside.
- Combine the blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. (To make an extrawide lattice-top crust, roll out dough to one-eighth inch thick, and cut four 3-inch wide strips. Refrigeratethe strips till hard. Weave the strips over the filling, and seal the lattice to the bottom crust with the eggwash.) Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2 inch over the edge of pan, and crimp the edges with a fork or possibly your fingers.
- Transfer the pie to the refrigerator to refrigeratetill hard, about 15 min. Brush with the egg wash, and bake for 20 min. Reduce heat to 350 degrees, and bake for 30 to 40 min more.
- Makes one 9 inch pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 100 | 35% |
| Total Fat 11.19g | 14% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 128mg | 5% |
| Potassium 136mg | 4% |
| Total Carbs 46.02g | 12% |
| Dietary Fiber 5.1g | 17% |
| Sugars 23.32g | 16% |
| Protein 2.67g | 4% |
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