Recipe by Oxmoor House January 1994


Recipe Summary

9 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients; cut in 2/3 cup butter with a pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Knead dough 4 or 5 times. Cover and chill 1 hour.

  • Combine blueberries and next 6 ingredients in a large saucepan. Cook over medium heat, stirring frequently, 10 minutes or until thickened. Remove from heat; let cool.

  • Roll half of chilled pastry into a 13-inch square on a floured surface, and place in a greased 8-inch square baking dish. Pour fruit mixture into pastry-lined dish. Roll remaining pastry into a 10-inch square. Place pastry over fruit mixture. Fold edges under, and flute. Brush pastry with egg white; sprinkle with 2 tablespoons sugar and chopped almonds. Cut several slits in top crust. Bake at 375° for 40 minutes or until golden. Serve warm, and top each serving with 1/4 cup ice cream.


Light and Luscious

Nutrition Facts

636 calories; calories from fat 36%; fat 25.5g; saturated fat 13.1g; protein 8.7g; carbohydrates 97.4g; cholesterol 61mg; sodium 474mg.