The wealth of flavor in Old Fashioned Blueberry Pie makes it a glorious treat for young and old. Sweet, yet tangy, fresh blueberries add a healthful aspect, with strong antioxidants. Perfect with a dollop of homemade whipped cream or vanilla ice cream.
- Pate Brisee dough for 2 pies
- 6 pints fresh blueberries
- 2 Cups sugar; plus 2 Tablespoons
- 1/2 Cup all-purpose flour
- grated zest and juice of 1 lemon
- 1 large egg; beaten with 1 teaspoon water; for glaze
- On a lightly floured board, roll out two pieces of Pate Brisee dough to a thickness of 1/8 inch; use these to line two 9-inch pie tins. Chill thoroughly.
- Roll out remaining two pieces of dough to form circles at least 10 inches in diameter; chill on a cookie sheet.
- In a large bowl combine berries, 2 cups sugar, flour, and lemon zest and juice. Fill chilled pie shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center. (Do this by hand or with a cookie cutter.)
- Brush edges of bottom shells lightly with glaze, and top with pastry circles, centering stars. Trim overhanging pastry to within 3/4 inch and crimp edges together. Chill pies for 30 minutes.
- Heat oven to 400 degrees F.
- Brush pies with remaining glaze and sprinkle with remaining sugar.
- Bake 50 to 60 minutes, until juices are bubbling and crust is golden brown. Let stand at room temperature for about 20 minutes before serving.
Per serving: 542 calories; 25.5 g fat (10.9 g saturated fat; 42 percent calories from fat); 44 mg cholesterol; 291 mg sodium; 75.6 g carbohydrates.
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