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Fresh & Flaky Blueberry Pie

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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

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Fresh & Flaky Blueberry Pie

Name: Fresh & Flaky Blueberry Pie
Prep time: 20 min
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 4; : 1/2; : 1; : 3/4; : 3; : 1; : 1

Features:

Cuisine:

American

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

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!

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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.