Cook Time:40 minsAdditional Time:4 hrs 20 minsTotal Time:5 hrsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:4 hrs 20 minsTotal Time:5 hrsServings:10Yield:10 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:4 hrs 20 mins
Additional Time:
4 hrs 20 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupswhite whole-wheat flour1cupall-purpose flour¾teaspoonsalt8tablespoonscold unsalted butter (1 stick), cut into chunks2tablespoonscanola oil4-6 tablespoons ice water1large egg white beaten with 1 teaspoon maple syrup, for brushingFilling½cuppure maple syrup¼cupall-purpose flour2tablespoonslemon juice¼teaspoonground cinnamonPinch of salt5cupsblueberries, fresh or frozen (not thawed)
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupswhite whole-wheat flour
1cupall-purpose flour
¾teaspoonsalt
8tablespoonscold unsalted butter (1 stick), cut into chunks
2tablespoonscanola oil
4-6 tablespoons ice water
1large egg white beaten with 1 teaspoon maple syrup, for brushing
Filling
½cuppure maple syrup
¼cupall-purpose flour
2tablespoonslemon juice
¼teaspoonground cinnamon
Pinch of salt
5cupsblueberries, fresh or frozen (not thawed)
Directions
Remove the dough from the refrigerator; let stand for 10 minutes to warm up slightly (20 minutes if chilled more than 1 hour).
Meanwhile, position a rack in center of oven and place a foil-lined baking sheet on the rack below; preheat to 425 degrees F.
Roll one portion of dough between sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Peel off the remaining sheet. Moisten the outer edge of the dough with water.
To prepare filling: Whisk maple syrup, flour, lemon juice, cinnamon and salt in a large bowl. Add blueberries; toss to combine. Spoon the filling into the crust.
To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into about twelve 1-inch strips using a pastry wheel or knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) To weave the lattice, fold the first, third and fifth strips back to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any uneven edges and tuck the overhanging crust under the bottom crust; crimp or pinch the outer edge to seal the top and bottom crusts together. Brush just the lattice top (not the outer edge) with the egg white-maple mixture.
Bake for 20 minutes. Rotate 180 degrees.
Reduce the oven temperature to 350 degrees . Continue baking until the crust is golden and the filling is beginning to bubble, 50 minutes to 1 hour 20 minutes more. (If you used fresh berries, the pie will be done sooner than if made with frozen berries.) Check the crust toward the end; if it looks too dark, tent the top and edges with foil to prevent overbrowning. Let cool on a wire rack for at least 2 hours before serving.
Tips
Make Ahead Tip: Refrigerate the crust (Step 1) for up to 2 days.
Equipment: 9-inch deep-dish pie pan
Originally appeared: EatingWell Magazine, July/August 2015
Rate ItPrint
Nutrition Facts(per serving)283Calories11gFat43gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
