Ingredients with Measurements:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of Nocciolino (hazelnut spread)
- 1/2 cup of unsalted butter, chilled and cubed
- 1/4 cup of cold water
- 1/2 teaspoon of salt
- 1/4 cup of granulated sugar
- 1/4 cup of cornstarch
- 2 cups of fresh blueberries
- 1 tablespoon of lemon juice
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
Special equipment needed:
- 9-inch pie dish
- Food processor
- Plastic wrap
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a food processor, pulse together the flour, Nocciolino, and salt until crumbly.
2. Add the chilled butter and pulse until the mixture resembles coarse sand.
3. Gradually add the cold water and pulse until the dough comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F.
6. In a separate bowl, mix together the sugar, cornstarch, cinnamon, and nutmeg.
7. Add the blueberries and lemon juice to the bowl and toss to coat.
8. On a floured surface, roll out the chilled dough into a 12-inch circle.
9. Transfer the dough to the pie dish and trim the edges.
10. Pour the blueberry mixture into the pie crust.
11. Fold the edges of the crust over the blueberries, leaving the center exposed.
12. Brush the edges of the crust with egg wash.
13. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 310
Fat: 16g
Carbohydrates: 39g
Protein: 3g
Sodium: 150mg
Sugar: 19g
Substitutions for ingredients:
- You can use any type of fruit instead of blueberries.
- You can use any type of nut butter instead of Nocciolino.
Variations:
- You can add a crumb topping to the pie.
- You can make mini pies instead of one large pie.
Tips and tricks:
- Make sure the butter is cold when making the dough.
- Chill the dough before rolling it out.
- Use a pastry brush to evenly coat the crust with egg wash.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the pie with a dollop of whipped cream.
- Dust the pie with powdered sugar.
Garnishes:
- Fresh blueberries
- Chopped hazelnuts
Pairings:
- Vanilla ice cream
- Coffee
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Make sure the pie is fully cooked before serving.
Food history:
- Pies have been around since ancient times.
- Fruit pies became popular in the 16th century.
Flavor profiles:
- Sweet
- Nutty
- Tart
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Italian