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Add a photoFruit pies are very simple and only require the minimum amount of ingredients. Sugar, cinnamon, lemon zest, butter, a little flour or cornstarch and that is it.
http://turosdolci.wordpress.com/2009/08/04/my-blueberry-pie-story-and-recipe/
Ingredients
- Crust
- 2 3/4 cups flour
- 1/2 cup cold solid vegetable shortening (one cup of shortening if you eliminate the butter)
- 1/2 cup cold unsalted butter (the butter makes the crust flaky)
- 2/3 cup ice-cold water (as needed)
- Pinch salt
- Filling
- 6 cups fresh blueberries, enough to fill a 9â pie plateÂ
- 3/ 4 cup sugar
- 3 tablespoons all purpose flour
- 1 tablespoon cinnamon
- 1 lemon (zest only)
- 1/8 pound butter, cut into cubes
- Other Things Needed
- 3 ziti pasta
Directions
- Mix the flour, shortening, and salt until it looks like a crumb mixture. Add the butter to the crumb mixture. The mixer or processor does a good job of crumbing the mixture. The butter should only be pulsated a few times to assure it isnât over processed. The original recipe calls for a total of 1 cup of shortening; you can use a mixture of butter and shortening.Â
- Remove it from the mixer or processor and mix 2/3 cup of ice-cold water a little at a time until the dough forms. You may not need the entire amount of water. DO NOT OVER PROCESS OR KNEAD THE DOUGH. Once you have brought all the ingredients together, cut it in half and form a disk shape by patting it with your hands and put it in plastic storage bags. Refrigerate them for at least 1/2 hour.
- BY HAND
- If you are mixing the dough by hand, place the flour in a bowl and add a pinch of salt. Cut the shortening into small pieces and crumble it either with you hands or with a fork. Cut in the butter, in larger chunks. Add the ice-cold water and bring it together into a ball, the same as the directions above.
- NOTE: You can add a little cinnamon, lemon zest or sugar if you like into the flour mixture.
- Assembly
- Roll out one half of the dough and place it into a 9â pie plate. Refrigerate the other half for the top.
- Put the blueberries into a bowl and add the sugar, flour, cinnamon, and zest and toss the berries until they are completely covered with the ingredients.
- Pour them into the uncooked piecrust and dot the top with butter. Roll out the second piece of dough and cover the top of the pie. Even out the dough around the rim and crimp the edges.
- With a knife, puncture at 3 holes and stick in a piece of ziti pasta in each hole. The ziti will act as little chimneys and let out the steam.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 575 | |
| Calories from Fat 273 | 47% |
| Total Fat 31.03g | 39% |
| Saturated Fat 14.05g | 56% |
| Trans Fat 4.28g | |
| Cholesterol 46mg | 15% |
| Sodium 75mg | 3% |
| Potassium 147mg | 4% |
| Total Carbs 71.09g | 19% |
| Dietary Fiber 4.4g | 15% |
| Sugars 29.13g | 19% |
| Protein 5.95g | 10% |
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