Blueberry Lemon Biscuit Pie

Esther Deutsch Recipe By
  • Cook & Prep: 1 h 20 m
  • Serving: 8
  • Contains:

Ingredients (10)

For the fruit

For the biscuit topping

Start Cooking

For the Pie

  1. Place the blueberries in a round 9-inch pyrex or rectangular 8- x 10-inch baking dish, and mix with lemon juice, zest, sugar, and 3 tablespoons of flour; set aside.

  2. In a medium bowl, stir together 1 and 3/4 cups flour, baking powder, and 6 tablespoons sugar. Add the butter until mixture is crumbly.

  3. Make a well in the center of the dough and quickly stir in the milk or cream; mix until just moistened. You should have a very thick batter, or very wet dough.

  4. Cover, and allow batter to rest for 10 minutes.

  5. Preheat the oven to 375°F.

  6. Spoon the batter in round droplets over the blueberries; you can leave small holes for the berries to peek through.

  7. Mix together the cinnamon and remaining 2 teaspoons of sugar; sprinkle over the top.

  8. Bake for at least 55 minutes, or until the top is golden brown and crisp, and a toothpick or fork inserted into the center of the topping comes out clean. Let cool until just warm before serving.

Variation:

To make parve, you can substute Earth Balance margarine for butter and non-dairy creamer for the heavy cream.

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