Pure maple syrup gives the fruit filling rich flavor in this healthy blueberry pie recipe. If you don't want to make a lattice top, simply lay the second crust on top and cut three slits into the dough to vent steam.
Nutrition per serving may change if servings are adjusted.
1¼ cups white whole-wheat flour
1 cup all-purpose flour
¾ teaspoon salt
8 tablespoons cold unsalted butter (1 stick), cut into chunks
2 tablespoons canola oil
4-6 tablespoons ice water
1 large egg white beaten with 1 teaspoon maple syrup, for brushing
½ cup pure maple syrup
¼ cup all-purpose flour
2 tablespoons lemon juice
¼ teaspoon ground cinnamon
Pinch of salt
5 cups blueberries, fresh or frozen (not thawed)
To prepare crust: Mix whole-wheat flour, 1 cup all-purpose flour and ¾ teaspoon salt in a large bowl or food processor. Work in butter using a pastry blender or two knives or by pulsing in the food processor until it's pebble-sized. Add oil and mix (or pulse) until combined. Add ice water, 1 tablespoon at a time, mixing (or pulsing) until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide the dough into 2 pieces and pat each into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days.
Remove the dough from the refrigerator; let stand for 10 minutes to warm up slightly (20 minutes if chilled more than 1 hour).
Meanwhile, position a rack in center of oven and place a foil-lined baking sheet on the rack below; preheat to 425°F.
Roll one portion of dough between sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Peel off the remaining sheet. Moisten the outer edge of the dough with water.
To prepare filling: Whisk maple syrup, flour, lemon juice, cinnamon and salt in a large bowl. Add blueberries; toss to combine. Spoon the filling into the crust.
To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into about twelve 1-inch strips using a pastry wheel or knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) To weave the lattice, fold the first, third and fifth strips back to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any uneven edges and tuck the overhanging crust under the bottom crust; crimp or pinch the outer edge to seal the top and bottom crusts together. Brush just the lattice top (not the outer edge) with the egg white-maple mixture.
Bake for 20 minutes. Rotate 180 degrees.
Reduce the oven temperature to 350 degrees . Continue baking until the crust is golden and the filling is beginning to bubble, 50 minutes to 1 hour 20 minutes more. (If you used fresh berries, the pie will be done sooner than if made with frozen berries.) Check the crust toward the end; if it looks too dark, tent the top and edges with foil to prevent overbrowning. Let cool on a wire rack for at least 2 hours before serving.
Make Ahead Tip: Refrigerate the crust (Step 1) for up to 2 days.
282 calories;11 g fat(6 g sat); 4 g fiber; 43 g carbohydrates; 4 g protein; 48 mcg folate; 22 mg cholesterol; 17 g sugars; 11 g added sugars; 301 IU vitamin A; 8 mg vitamin C; 27 mg calcium; 3 mg iron; 184 mg sodium; 136 mg potassium
Carbohydrate Servings: 3
Exchanges: 1½ starch, 1 fruit, ½ other carbohydrate, 2 fat