Are you craving a sweet treat that doesn't compromise your healthy eating goals? Look no further! This blueberry pie recipe offers a delightful balance of flavor and nutrition, making it a perfect dessert or a satisfying snack. Forget those heavy, sugary pies; this recipe uses wholesome ingredients to create a lighter, yet equally delicious version of a classic. It's the perfect addition to your repertoire of easy recipes and healthy meals.
Ingredients:
For the Crust:
- 1 ½ cups whole wheat flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¼ cup cold vegetable shortening, cubed
- ¼ cup ice water
For the Filling:
- 4 cups fresh blueberries (or frozen, thawed)
- ½ cup maple syrup (or honey)
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the whole wheat flour and salt.
- Cut in fats: Add the cold butter and shortening. Use a pastry blender or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This will prevent shrinkage during baking.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a medium bowl, gently combine the blueberries, maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg.
- Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the filling: Pour the blueberry filling into the pie crust.
- Top with crust: Roll out the remaining dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Blueberry Pie:
- Use fresh blueberries: For the best flavor, use fresh, ripe blueberries. If using frozen, make sure to thaw them completely and drain off any excess liquid before adding them to the filling.
- Don't overbake: Overbaking can result in a dry crust and a tough filling. Start checking for doneness around 45 minutes.
- Cool completely: Allowing the pie to cool completely is crucial for the filling to set properly. Patience is key!
Variations:
- Add other berries: Mix in raspberries, blackberries, or strawberries for a more complex berry pie.
- Spice it up: Add a pinch of ginger or cardamom to the filling for a warm, spicy twist.
- Make it vegan: Substitute the butter and shortening with vegan alternatives, and use agave nectar or another plant-based sweetener instead of maple syrup.
Nutritional Information (per serving, approximate):
- Calories: 300-350
- Fat: 12-15g
- Carbohydrates: 45-50g
- Sugar: 20-25g
- Protein: 4-5g
This healthy blueberry pie recipe is a delicious and satisfying way to enjoy a classic dessert without the guilt. It’s a perfect example of homemade cooking at its finest – a quick dinner idea for a special occasion, or just because you deserve a treat. Enjoy!