Blueberry Pie Recipe

Blueberry Pie Recipe

Ingredients:

2 & 1/2 c of flour (all-purpose)
6 Tbsps of sugar (granulated)
1/4 tsp of salt
5 Tbsps of ice water
8 Tbsps of low-fat margarine; chilled & cut-up
8 Tbsps of fat free margarine; chilled
5 c of blueberries
2 tsps of lemon-zest
1/4 c of cornstarch
1 eggwhite (large)
1 tsp of extract (vanilla)

Instructions:

Have oven preheated to three hundred seventy-five degrees Fahrenheit.

Combine 1 tsp sugar, flour & salt w/ margarines, mixing w/ fork ’til mixture appears to be a coarsemeal. You add four tablespoons water & mix ’til formed into ball.

Transfer into lightly-floured working surface & divide it into 2 even portions. Have every portion rolled into 12″ rounds. You press a round carefully into sides & bottom of 9″ pie pan, letting some dough hang on sides then set it aside.

COmbine sugar, blueberries, zest, vanilla & cornstarch in mixing bowl, tossing to blend. You pour this mixture onto crust. Top w/ 2nd crust then seal sides decoratively.

Whisk eggwhites & 1 Tbsp water together then brush the pie’s surface. Sprinkle w/ extra sugar. Have top pricked w/ fork all over for vent.

Have pie transferred into bake sheet then bake pie ’til crust becomes golden & filling becomes bubbly (approx 1 hr & 15 mins). Cool completely on racks for 10 mins prior to slicing.

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