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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 319.0
  • Total Fat: 15.9 g
  • Cholesterol: 3.8 mg
  • Sodium: 100.7 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Blueberry-Citrus Pie calories by ingredient
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Blueberry-Citrus Pie

Submitted by: JO_JO_BA
Blueberry-Citrus Pie

Introduction

With a bounty of fresh, local and super-juicy blueberries at my disposal, I twisted the traditional addition of citrus in blueberry pie by using lime and orange flavours in both the whole-wheat crust and the filling! With a bounty of fresh, local and super-juicy blueberries at my disposal, I twisted the traditional addition of citrus in blueberry pie by using lime and orange flavours in both the whole-wheat crust and the filling!
Number of Servings: 10

Ingredients

    3/4 cups flour, plus extra for rolling
    3/4 cup whole wheat flour
    1/2 cup Earth Balance "Buttery Sticks", cold and cubed
    1/3 cup vegetable shortening
    3 tbsp cold, fresh orange juice
    2 tbsp cold, fresh lime juice
    4 cups blueberries
    1 tbsp water
    2/3 cup sugar
    2 tbsp cornstarch
    2 tbsp tapioca flour (not granules)
    1/4 cup fresh orange juice
    1 tsp grated orange zest
    1/2 tsp grated lime zest
    1/4 teaspoon freshly grated nutmeg
    1 tbsp cornstarch mixed with 2 tbsp cold water

Directions

In a large bowl combine flours, whisking well.
Cut in the Earth Balance and shortening until a coarse-meal texture forms.
Add orange and lime juices and gently mix to form a flaky pastry dough.
Divide into two portions - one 1/3 of the mixture, the other 2/3 of the dough.
Wrap dough pieces in cling wrap and chill 30 minutes.
Roll out the larger portion of dough, fit it into a 9" pie plate and set into the refrigerator while preparing filling.
Preheat the oven to 400F and place the oven rack in the lowest position.
Combine 1 cup of blueberries, water and the sugar in a small pot and place over medium heat.
Cook, stirring occasionally, until the sugar is melted - 5 minutes.
In a small bowl, whisk together cornstarch, tapioca flour and orange juice.
Stir starch mixture into the cooking berries and cook gently until the mixture thickens and turns clear.
Remove from heat and stir in the zests and nutmeg, then fold in remaining berries and pour into the pie shell.
Roll out remaining pastry and cut strips from it.
Brush edges of dough with the cornstarch mixture.
Weave a lattice pattern with the pastry strips on top of the mixture and brush with remaining cornstarch mixture.
Place pie on a baking sheet and place in the oven. Reduce temperature to 375F.
Bake 40-45 minutes. Cool completely (minimum 12 hours) before cutting.


Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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