Ingredients for Spiced Blueberry Pie
- 2 1/2 cups all-purpose flour
- Granulated Sugar
- 1 1/2 teaspoons salt + 1/4 teaspoon salt
- 7 tablespoons (1/2 cup plus 1 tablespoon) cold unsalted butter + 2 tablespoons cold unsalted butter
- Solid Shortening
- Light Brown Sugar
- Quick Cooking Tapioca
- 1 teaspoon ground cinnamon
- Fresh Ground Black Pepper
- 1/4 teaspoon ground nutmeg
- Ground Cloves
- Frozen Blueberries
- Fresh Lemon Juice
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How to Make Spiced Blueberry Pie
- Preheat oven to 375°F (190°C). Place oven rack on the lowest rung.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 1/2 teaspoons salt.
- Cut in 7 tablespoons (1/2 cup plus 1 tablespoon) cold unsalted butter and 1/2 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, mixing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form into a disc. Divide in half, flatten each half into a 6-inch disc, wrap in plastic wrap, and chill for at least 15 minutes.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges. Cover with plastic wrap and chill for 15 minutes.
- Meanwhile, roll out the second disc of dough into an 11-inch circle. Cut into ten 1-inch wide strips. Place on a baking sheet, cover with plastic wrap, and chill for 15 minutes.
- In a medium bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tablespoons tapioca starch, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Gently fold in 4 cups fresh blueberries and 1 tablespoon lemon juice. Taste and add more sugar if needed.
- Pour the blueberry filling into the chilled pie crust. Dot with 2 tablespoons of cold unsalted butter, cut into small pieces.
- Weave the chilled dough strips to create a lattice top. Fold the bottom crust edge up and over the top crust, crimping to seal.
- Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
154g
Fat
51g
Carbs
25g
