Blueberry-Citrus Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 cups flour, plus extra for rolling3/4 cup whole wheat flour1/2 cup Earth Balance "Buttery Sticks", cold and cubed1/3 cup vegetable shortening3 tbsp cold, fresh orange juice2 tbsp cold, fresh lime juice4 cups blueberries1 tbsp water2/3 cup sugar 2 tbsp cornstarch 2 tbsp tapioca flour (not granules)1/4 cup fresh orange juice1 tsp grated orange zest 1/2 tsp grated lime zest1/4 teaspoon freshly grated nutmeg 1 tbsp cornstarch mixed with 2 tbsp cold water
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.
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.
Nutritional Info 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
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