Blueberry Paradise Pie

Recipe

Dessert
Blueberry Paradise Pie

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4 out of 5 stars
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Recipe Data

10
Servings
1hr
Prep
1hr30min
Total

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    Description

    Celebrate one of America’ s favorite berries with a juicy and flavorful pie, packed to the rim with plump roly-poly blueberries. A flaky crust made with lard holds the jewel-like bounty. Finish it off with a dollop of whipped cream.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    Crust:
    1 ½ c.Hy-Vee all-purpose flour
    1 tbsp.Hy-Vee sugar
    ¾ tsp.Hy-Vee salt
    ½ c.lard
    6 to 8 tbsp ice water
    Filling:
    1 c.Hy-Vee sugar
    ¼ c.Hy-Vee cornstarch
    1 tsp.lemon zest
    2 tbsp.lemon juice
    ¼ c.water
    11 c.fresh blueberries, divided
    Dry beans, for pastry

    Directions

    1. For crust, in a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in lard until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather into a ball, kneading gently until it holds together.
    2. On a lightly floured surface, roll pastry into a circle, about 14 inches in diameter. Ease pastry into a 9-inch pie plate. Build up edges and flute pastry. Freeze for 15 minutes.
    3. Meanwhile, preheat oven to 400 degrees.
    4. For filling, in a large saucepan combine sugar, cornstarch and lemon zest. Stir in lemon juice and water until smooth. Add 4 cups blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Remove from heat. Stir in 4 more cups blueberries. Set aside.
    5. Remove pastry from freezer. Line with foil and fill half full of dry beans. Bake for 10 minutes. Remove from oven.
    6. Reduce heat to 375 degrees.
    7. Remove foil from pastry; prick bottom and sides. Bake for 10 minutes more or until golden brown. Remove pastry from oven.
    8. Spoon filling into piecrust; cover evenly with remaining 3 cups blueberries. Cool pie on a wire rack for at least 4 hours.

    Nutrition facts

    Servings

    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 10mg
    • Sodium: 180mg
    • Total Carbohydrates: 62g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 30%
    0%
    Iron 8%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016.