Blueberry Pie

• 分量: 8 servings
• 調理時間: 20 minutes
• 総時間: 4 hours 20 minutes

材料

6 cups fresh blueberries* (, about 2 lbs)

1 cup granulated sugar* (120g)

1/2 cup Tapioca Flour* (57g)

1 teaspoon lemon zest

2 Tablespoons fresh lemon juice

1 dash ground cinnamon (, (optional)

Homemade pie crust (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom).)

1 egg white (, beaten)

granulated sugar (, for sprinkling)

手順

Preheat oven to 400°F (200°C).

Bottom Crust: Add rolled out pie dough to a 9'' pie pan and refrigerate while you make the berry filling.

Blueberry Pie Filling: Measure blueberries into a medium bowl. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. The sugar and tapioca will begin to coat the berries and become wet and slightly sticky.

After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with cinnamon.

Top Crust: Cover with chilled top crust (make a slit in the top to allow to vent), or strips of crust to make a lattice top. Trim off any excess dough and seal and crimp the edges of pie dough. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.

Bake in pre-heated 400 degree F (200°C) oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over-browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.

Cool this pie for at least 3-4 hours, then refrigerate for another hour or more, before cutting and serving.

栄養

• カロリー: 188 kcal
• 脂肪総量: 0.5 g
• 飽和脂肪: 0.03 g
• 不飽和脂肪: 0.3 g
• ナトリウム: 8 mg
• 炭水化物総量: 48 g
• 食物繊維: 3 g
• 糖質総量: 36 g
• タンパク質: 1 g