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Melanie A. Chandlers First Prize Blueberry Pie

Melanie A. Chandlers First Prize Blueberry Pie

Get Ready

Servings: Serves 8 Makes A 9-inch pieLearn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

8 cup Fresh blueberries (wild or frozen)
1 1/4 turbinado sugar (plus additional for sprinkling. Available in the Organic & Natural aisle)
1 teaspoon ground cinnamon
1 tablespoon Fresh lemon juice
1/3 cup cornstarch
2 2/3 cup Flour
1 teaspoon salt
1 cup Vegetable shortening (solid such as Crisco)
6 tablespoon Cold water

directions:

1. Prepare filling. In a large stockpot,combine blueberries, 1 cup sugar, cinnamon, lemon juice, and corn starch. Heat over medium heat until thickened, stirring gently and often, about 15 to 20 minutes. The texture should be almost pudding-like. Pour filling into a mixing bowl to cool while you prepare the crust.
2. Preheat oven to 400degreesF. Have a 9-inch deep-dish pie pan on hand.
3. Prepare pastry. In a large bowl, mix together flour, salt, and sugar. Cut shortening into the dry ingredients with a pastry blender or a fork and knife ? no hands. (The warmth from your hands can affect the texture of the pastry.) When dough is fine and crumbly, add water. Use a fork to blend together; again,no hands!
4. Divide the dough in half and form into two disks, handling it as little as possible. On a lightly floured surface, or between 2 lightly floured sheets of waxed paper, roll out one disk to fit the 9-inch deep-dish pie pan and place in the pan. Pour reserved filling into the crust.
5. Roll out the remaining disk of dough into a circle large enough to cover the pie. Place it over the filling and crimp the edges to cover the top. Cut 6 to 8 slits in the top and sprinkle top with about 1 tsp. sugar. Bake at 400degreesF for 35 to 40 minutes, until crust begins to turn pale gold. Let pie cool to room temperature (about 60 to 90 minutes) before slicing, so the filling can set. Serve with vanilla ice cream or whipped cream, if desired.
Source: fresh magazine July, August 2010

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Quantity Ingredients  
8 cup Fresh blueberries (wild or frozen)  
1 1/4 turbinado sugar (plus additional for sprink  
1 teaspoon ground cinnamon  
1 tablespoon Fresh lemon juice  
1/3 cup cornstarch  
2 2/3 cup Flour  
1 teaspoon salt  
1 cup Vegetable shortening (solid such as Crisco)  
6 tablespoon Cold water  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 Makes A 9-inch pie
Base Nutrients
Calories 570 kcal (28%)
Calories from Fat 225 kcal (0%)
Total Fat 25 g (38%)
Saturated Fat 6 g (30%)
Cholesterol 0 mg (0%)
Sodium 290 mg (12%)
Total Carbohydrates 85 g (28%)
Dietary Fiber 5 g (20%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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