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Pie, Blueberry

by Pierre S. Aoukar, MD
Posted: March 19


INGREDIENTS:

1 recipe Whole Wheat Pastry Dough
6 cups fresh blueberries
1 cup light brown sugar
2 Tb corn starch
2 Tb unbleached flour
½ tsp ground cinnamon
¼ tsp sea salt
grated rind of 1 lemon
confectioner’s sugar (optional)

DIRECTIONS:

Preheat oven to 400˚F. Roll out the pastry dough to make the top and bottom of a 9 inch pie. Combine all the ingredients. Lay down the bottom crust in a 9 inch pie pan. Pour the filling into the pie. Lay down the top crust. Crimp and flute the edges. Make one or two decorative slits in the top crust to allow steam to escape. Bake in the lower 1/3 of the oven for about 50 minutes or until pie crust is golden brown and filling is bubbling. Allow to cool before sprinkling the top with powdered sugar.

HINT: Wrap the edge of the pie with aluminum foil to prevent it from burning. Uncover for the last ten minutes of baking. Bake the pie on sheet pan to catch any drippings.

Reference:
Blueberry Pie, The Recipes of Dr. Aoukar

 


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