Average Rating: 4.75TOTAL TIME: Prep: 45 min. + chilling Cook: 10 min. + chilling
YIELD: 8 servings.Ingredients
- Pastry for single-crust pie
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup water, divided
- 3/4 cup sugar
- 6 cups fresh blueberries, divided
- 1/2 teaspoon white vinegar
- Sweetened whipped cream or vanilla ice cream
Instructions
- 1. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- 2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
- 3. In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust.
- 4. Refrigerate 4 hours or until filling is set. Serve with whipped cream.
Nutrition Facts
1 piece (calculated without whipped cream): 307 calories, 12g fat (7g saturated fat), 30mg cholesterol, 230mg sodium, 49g carbohydrate (28g sugars, 3g fiber), 3g protein.
