pastry for 2 crust 10-inch deep dish pie (1 pastry recipe)
6-7 c blueberries
1 c sugar
3 T flour
1 T butter
Divide pastry almost in half. Roll out larger half on floured tea towel, line a 10-inch pie plate with pastry. Trim edge to one inch. Combine sugar, and flour in a bowl; mix well. Add blueberries and toss to coat. Pour out evenly into pastry- lined pie plate, and dot with butter. Roll out remaining pastry, adjust top crust, flute edge and cut vents. Sprinkle pie with sugar. Bake pie in a 425 oven for 40 minutes. If the crust browns too quickly, cover with aluminum foil the last part of baking.
This recipe can be easily made as tarts. Divide each pastry half into six equal portions, roll out to line 6 tart pans with pastry and trim. Divide blueberry filling evenly among the tarts, and dot with butter. Roll out remaining pastry, adjust the top crusts of each tart, flute edge and cut vents. Sprinkle with sugar. Bake in a 425 oven for 25 minutes, covering with aluminum foil toward the end if browning too quickly.
blackberry pie
Replace the blueberries with blackberries, and prepare as directed.
sugar, carb, or gluten restrictions
Use this pastry recipe (gluten free and low carb), doubled for a 2 crust 10-inch deep dish pie. Replace the sugar in the filling with your choice of equivalent sweetener (I use 6 T Swerve or erythritol and 6 T coconut sugar) and replace the flour called for with 1/2 tsp konjac root powder (glucomannan). Prepare as directed.
If made with all erythritol, the carb count per one-eighth of the pie is 8.5 g carbs. If made with half coconut sugar, the carb count per one-eighth pie is 17.5 g carbs. The sugar-free carb count per tart is 11.5 g carbs. If made with half coconut sugar, the carb count per tart is 23.5 g carbs.
The carb count for blackberry pie is lower, as blackberries are lower in net carbs than blueberries. While 1/2 c of small Maine blueberries have 5 g net carbs, a 1/2 c of blackberries have 3.2 g net carbs. If made with erythritol, the carb count per one-eighth blackberry pie is 6 g carbs. If made with half coconut sugar, the carb count per one-eighth pie is 14.7 g carbs. The sugar-free carb count per blackberry tart is 8 g carbs. If made with half coconut sugar, the carb count per blackberry tart is 20 g carbs.
