Zutaten für Blue Mountain Blueberry Pie
- Pie Dough
- 4 cups fresh blueberries
- 2 tablespoons lemon juice (freshly squeezed is best)
- ¾ cup granulated sugar
- All Purpose Flour
- Lemon Zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons (½ stick) unsalted margarine or butter, cut into small pieces
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Zubereitung von Blue Mountain Blueberry Pie
- Preheat oven to 450°F (232°C). Have a 9-inch (or 8-inch) double crust pie shell ready (store-bought or homemade).
- Gently rinse 4 cups of fresh blueberries and drain well. Set aside.
- In a medium bowl, toss the blueberries with 2 tablespoons of lemon juice.
- In a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon zest, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Gently fold the dry ingredient mixture into the blueberries until evenly coated. Be careful not to crush the berries.
- Pour the blueberry filling into the prepared pie shell.
- Dot the filling evenly with 4 tablespoons of unsalted margarine or butter, cut into small pieces.
- Carefully place the top crust over the filling. Crimp the edges to seal. Cut 3-4 slits in the top crust to allow steam to escape.
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before slicing. This allows the filling to set properly.
- Serve and enjoy your homemade Blue Mountain Blueberry Pie! It's best enjoyed on the day it's baked, but leftovers can be stored in the refrigerator for up to 3 days.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
2 g
Zucker
104g
Fett
3g
Kohlenhydrate
10g
