ÂŠ Derek Kramar, 2019.
4 grams of fiber 24% Vitamin C (RDI) 36% Vitamin K (RDI) 25% Magnese (RDI) 15 grams of Carbohydrates 84 Calories
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Blueberry Pie Ingredients: 1 recipe for pie crust yields 2 crusts - 6 cups blueberries, rinsed and well drained (2 lbs or 32 oz) - 1 tsp lemon zest from 1 lemon - 2 Tbsp lemon juice freshly squeezed - 4 1/2 Tbsp all-purpose flour - 1/2 cup granulated sugar - 1 tsp ground cinnamon - 1 egg + 1 Tbsp water
1) Pre-make your pie crust and let it refrigerate 1 hour in refrigerator before using. Roll the first disk into a 13” circle and transfer to a 9” wide pie pan. 2) Roll the second crust into a 12” circle and use a pizza cutter to slice into ten 1-inch strips. In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice. 3) Using the 10 strips of dough, create a lattice crust over the top (see photo tutorial on natashaskitchen.com), pinch the edges to seal and crimp edges if desired. 4) Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges