fbpx

Recipe by Esther Deutsch

Blueberry Lemon Biscuit Pie

Dairy Dairy
Medium Medium
8 Servings
Allergens
1 Hour, 20 Minutes
Diets

Ingredients

For the fruit

  • 6 cups fresh blueberries

  • juice of 1 lemon plus 1 teaspoon of lemon zest

  • 3/4 cup sugar

  • 3 tablespoons flour

For the biscuit topping

  • 1 and 3/4 cups all-purpose flour

  • 4 teaspoons Haddar Baking Powder

  • 6 tablespoons plus 2 teaspoons sugar, divided

  • 5 tablespoons butter

  • 1 cup heavy cream

  • 1/2 teaspoon ground cinnamon

Directions

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.
Blueberry Lemon Biscuit Pie

Please log in to rate

Reviews

Subscribe
Notify of
1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
S Weiss
S Weiss
2 years ago

do these freeze well?