0 0
Fresh & Flaky Blueberry Pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 9-inch pie shells
4 cups fresh blueberries
1/2 teaspoon almond extract
1 teaspoon fresh lemon juice
3/4 cup sugar
3 tablespoons flour
1 dash salt
1 tablespoon butter
sugar, for dusting baked top crust

Nutritional information

501.6
Calories
207 g
Calories From Fat
23.1 g
Total Fat
6.4 g
Saturated Fat
5.1 mg
Cholesterol
369.3 mg
Sodium
70.9 g
Carbs
3.5 g
Dietary Fiber
35 g
Sugars
5 g
Protein
191g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Fresh & Flaky Blueberry Pie

Features:
    Cuisine:

    I had spent most of my morning debating over which pie recipe to use. This one, or another. The deciding factor was this recipe is for a DBL crust pie, while the other is open faced...... AM I SO HAPPY that i did!! i had already made my pie pastry and had it sitting in the fridge. The filling literally took 5 min to make. used a dark brown sugar (not packed) and more, i think 5 -6 cups of blueberries. Tossed in a huge bowl with all ingredients, and tossed around until well coated, not caring about squishing any, as the berries were just picked 2 days previous. Poured into a 9" pie plate. I always put my pie plate in the oven with a cookie sheet just to catch the drippings. Glad i did. i wasn't happy with the colour (not brown enough) so i left it in for another 15-20 min. Using fresh cream, whipped for garnish and HOLY WOW! You know you did well when no one's talking with wide eyes all around. Yup, less then 24 hrs later, and the pie is gone. This is definitely one I'm keeping!! it's going into the family favorites book. Truly Amazing!! Thank you sooo much for posting this recipe!!

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Fresh & Flaky Blueberry Pie, When it comes to preparing fresh fruit, the simpler the better This pie is an anticipated summer treat every year Prep time does not include making pie crust , I had spent most of my morning debating over which pie recipe to use This one, or another The deciding factor was this recipe is for a DBL crust pie, while the other is open faced AM I SO HAPPY that i did!! i had already made my pie pastry and had it sitting in the fridge The filling literally took 5 min to make used a dark brown sugar (not packed) and more, i think 5 -6 cups of blueberries Tossed in a huge bowl with all ingredients, and tossed around until well coated, not caring about squishing any, as the berries were just picked 2 days previous Poured into a 9 pie plate I always put my pie plate in the oven with a cookie sheet just to catch the drippings Glad i did i wasn’t happy with the colour (not brown enough) so i left it in for another 15-20 min Using fresh cream, whipped for garnish and HOLY WOW! You know you did well when no one’s talking with wide eyes all around Yup, less then 24 hrs later, and the pie is gone This is definitely one I’m keeping!! it’s going into the family favorites book Truly Amazing!! Thank you sooo much for posting this recipe!!, This is one of my favorite blueberry recipes Thank you for taking the time to submit it!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Line Bottom of 9" Pie Plate With Crust.

    2
    Done

    Pour Blueberries in Mixing Bowl and Sprinkle With Almond Extract and Lemon Juice, Mix Gently.

    3
    Done

    Add Sugar, Flour and Salt and Stir to Coat Blueberries; Pour Into Pie Plate and Dot With Butter.

    4
    Done

    Place Top Crust, Seal and Vent; Cover Edges With Narrow Piece of Foil.

    5
    Done

    Bake at 425 For 20 Minutes, Reduce Heat to 350 and Bake Another 20-25 Minutes Until Bubbling and Browned; Remove Foil Last Ten Minutes to Brown Edges If Needed.

    6
    Done

    Remove from Oven and Immediately Sprinkle Top Crust Liberally With Sugar; Allow to Cool.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Norwegian Rice Pudding - Risengryn Grod
    previous
    Norwegian Rice Pudding – Risengryn Grod
    Slow-Cooker Enchiladas
    next
    Slow-Cooker Enchiladas
    Norwegian Rice Pudding - Risengryn Grod
    previous
    Norwegian Rice Pudding – Risengryn Grod
    Slow-Cooker Enchiladas
    next
    Slow-Cooker Enchiladas

    Add Your Comment

    5 × 3 =