The best delicious Patched Blueberry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Patched Blueberry Pie recipe today!
Hello my friends, this Patched Blueberry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Patched Blueberry Pie is amazingly delicious, and addictive, everyone will be asking for more Patched Blueberry Pie.
What Makes This Patched Blueberry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Patched Blueberry Pie.
Ready to make this Patched Blueberry Pie Recipe? Let’s do it!
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DOUBLE PIE CRUST
1 3/4 c All-purpose flour
1 ts Equal? sweetener
1/2 ts Salt
5 tb Margarine; cut into pieces
5 tb Ice water
11 3/4 ts Equal? sweetener; divided
-(or 39 packets equal
-sweetener)
4 tb Cornstarch; divided
2 ts Cornstarch
1/3 c Apple juice
2 tb Lemon juice
6 c Fresh blueberries (or 2
-packeages 16 oz each;
-frozen unsweetened
-blueberries, thawed)
Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine
until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing
with fork until dough forms.
Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2″ larger
than inverted 9″ pie pan. Ease pastry into pan.
Mix remaining 10 3/4 tsp equal, 2 tsp cornstarch, apple juice, and lemon
juice in small saucepan; heat to boiling, whisking until thickened, about 1
minute.
Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple
juice mixture into blueberries. Spoon blueberry mixture into pastry.
Roll remaining pastry on lightly floured surface to 1/8″ thickness; cut
into 1/2″ strips. Lay pastry strips across top of pie and weave ito lattice
design. Trim ends of strips; fold edge of lower pastry over ends of strips
and seal and flute edges.
Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes;
cover edge of pastry with aluminum foil if necessary to prevent excessive
browning. Cool on wire rack.
Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm
carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat.
Yields
8 servings
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