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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the pastry crust: Stir the flour and sugar together in a mixing bowl. | 2. Cut the chilled butter into small pieces and drop then into the flour. | 3. With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter. | 4. Whisk together the egg yolk, lemon juice and 1 Tbsp water. | 5. Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough. | 6. If mixture is too dry, add up to one more tablespoon of water. | 7. On a floured board with a floured rolling pin, roll out dough into large circle. | 8. Gently lift into a 9-10 inch pie plate or tart tin. | 9. Trim the edges, patch any holes, and flute the crust. | 10. Chill for 2 hours. | 11. Preheat oven to 375°F. | 12. Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans. | 13. Bake for 15 minutes. | 14. Remove the crust from the oven and carefully lift out the foil and beans or rice. | 15. Bake for 5 more minutes; then cool. | 16. To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan. | 17. Crush a few berries with a spoon to relese some juice. | 18. When the berries have softened and become juicy, add the cornstarch mixture. | 19. Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens. | 20. Remove from the heat and stir in one more cup of blueberries. | 21. Pour the berry mixture in to the pie shell. | 22. Top with the remaining 2 cups of blueberries. | 23. Cool for at least one hour. | 24. Serve plain or topped with fresh whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
sugar	2	tablespoons		268.66	67.1987	0.0	0.0
butter	1/2	cup	chilled cut	684.0	31.428	21.372	57.6
egg yolk	1			54.74	0.6103	2.6962	4.5118
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cold water	1 -2	tablespoon		0.0	0.0	0.0	0.0
blueberry	5	cups		421.8	107.226	5.476	2.4419999999999997
water	2	tablespoons		0.0	0.0	0.0	0.0
sugar	1/3	cup		268.66	67.1987	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
heavy cream	1/2		whipped	204.0	1.6440000000000001	1.704	21.648000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.