Simple Blueberry Pie
Votes: 1
Time: 3 hours 15 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 325, total fat 16 G., saturated fats 5 G., proteins 3 G., carbohydrates 43 G., fiber 3 G., cholesterol 28 mg, sodium 242 mg, sugar 21 G.
Calories 325, total fat 16 G., saturated fats 5 G., proteins 3 G., carbohydrates 43 G., fiber 3 G., cholesterol 28 mg, sodium 242 mg, sugar 21 G.
If you're suddenly inspired to bake a blueberry pie, you don't need to defrost frozen berries: the sweet, thick filling is ready in just a few minutes. Use store-bought dough; rolling it out takes just minutes, and you'll have a delicious pie without any fuss. Let the pie cool completely so the filling will set well and you can slice it neatly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 layers (22 cm) of store-bought pie dough
- 4 cups frozen blueberries
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 tsp lemon zest + 2 tbsp juice (from 1 lemon)
- 1/4 teaspoon coarse salt
- 3 tablespoons unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
We recommend
Cooking the dish according to the recipe:
- Place the baking tray on the middle shelf of the oven and preheat the oven to 200°C.
- Roll out one sheet of pie dough into a 30cm circle and place it in a 22cm pie pan, leaving an overhang around the edges. Refrigerate the dough while you prepare the filling.
- In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, juice, and salt. Remove the pie dish from the refrigerator and spoon the berry mixture onto the dough. Arrange pieces of butter on top of the berries. Top with the remaining pie dough, pressing it to the edges to ensure it sticks, and trim, leaving a 1/2-inch overhang. Crimp the edge of the pie, then cut five slits in the center. Beat an egg with 1 tablespoon of water and brush the pie.
- Place the pie on a preheated baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking until the crust is golden brown, the filling is bubbling, and the berries are bursting, another 30-35 minutes. Let the pie cool completely on a wire rack, about 2 hours.
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