Deep-Dish Wild Blueberry Pie


epicurious
420 mins (prep 40)
10 ingredients
makes 8 to 10 servings
If you've never had pie made from wild blueberries before, you'll be bowled over by the intensity of this one. The light, tender crust provides a sublime foil for the deeply flavorful fruit. Take heart if you can't find fresh wild blueberries in your area—frozen ones also yield excellent results.

Categories:  summer , pie~tart ,
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Ingredients

  • 1 1/4 cups packed light brown sugar
  • 5 tablespoons quick-cooking tapioca
  • 6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed)
  • 1 tablespoon fresh lemon juice
  • pastry dough for a double-crust pie
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water
  • a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)

Nutrition

Serving Size (115.38 g)
Servings 8
Amount per Serving
Calories 76.53 Calories from Fat 16.83
% Daily Value *
Total Fat 1.87g 22.96%
Saturated Fat 0.98g 39.23%
Trans Fat 0.06g %
Cholesterol 3.97mg 10.6%
Sodium 1.31mg 0.44%
Total Carbohydrate 16.09g 42.89%
Dietary Fiber 2.66 g 85.25%
Sugars 11.06 g %
Protein 0.84g 13.39%
Vitamin A 106.14IU% Vitamin C 10.77mg%
Calcium 7.1mg% Iron 0.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
packed light brown sugar, quick-cooking tapioca, fresh, or, fresh lemon juice, a, large egg, a
 

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