SPICED BLUEBERRY PIE
From Sunset Magazine, a little twist on the traditional summer favorite. Black pepper, nutmeg, and cloves play up the underlying spicy note of blueberries in this pie. Serve with whipped cream if you like
Provided by CaliforniaJan
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix 2 1/2 cups flour, 1 tablespoons sugar, and 1 1/2 teaspoons salt in a large bowl. Drop in 7 tablespoons butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
- Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
- Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 inches past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
- While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
- To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
- Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.
Nutrition Facts : Calories 516.9, Fat 23.4, SaturatedFat 10.2, Cholesterol 30.5, Sodium 843.1, Carbohydrate 75.1, Fiber 3.9, Sugar 38.7, Protein 5.1
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Suraj Muktar
[email protected]This pie is a winner! I'll definitely be making it again and again.
Abdullah Manun
[email protected]I'm always looking for new pie recipes to try and this one definitely didn't disappoint.
Ry For e
[email protected]I made this pie for my family and they all loved it. Even my picky kids ate it all up.
Royal Rowdy Official
[email protected]This pie is the perfect balance of sweet and tart. I love the way the spices complement the blueberries.
Richard C.Tetteh Patterson
[email protected]I've tried other blueberry pie recipes before, but this one is by far the best.
Carol Nthoki
[email protected]I'm not a big baker, but this recipe was easy to follow and I was really happy with the results.
azad miah
[email protected]This pie is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Charlet Hack
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Opoku Roggers
[email protected]This pie is a great way to use up fresh blueberries. I had a bunch of blueberries that were about to go bad, so I made this pie and it was a hit.
Kehinde Femi
[email protected]I added a scoop of vanilla ice cream to my slice of pie and it was heavenly. The warm pie and cold ice cream were the perfect combination.
Syed Jawwad
[email protected]I followed the recipe exactly and the pie turned out perfect. The crust was golden brown and the filling was bubbling and thick.
Shoumik saha Dhrubo
[email protected]The spices in this pie really make it something special. I love the combination of cinnamon, nutmeg, and ginger.
Muhammad Zakaria
[email protected]This pie was easy to make and turned out beautifully. I'll definitely be making it again.
Nura Fatehi
[email protected]I've never been a fan of blueberry pie, but this recipe changed my mind. The filling was sweet and tart, and the crust was flaky and buttery.
Mea Wilde
[email protected]This blueberry pie was absolutely delicious! The combination of spices was perfect and gave the pie a unique and flavorful taste.