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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 8 servings |
||
| Calories 288 | ||
| Calories from Fat 75 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 128mg | 5% | |
| Potassium 138mg | 3% | |
| Total Carbohydrate 52.8g | 17% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 33.8g | ||
| Protein 2.4g | 4% | |
Blueberry Crumb Pie
By: Karen=^..^=
Jul 15, 2002
After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.
SERVES 8
Ingredients
- 1 unbaked 9 inch deep dish pie shell
Filling
- 4 cups fresh blueberries
- 1/2 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- 1 tablespoon orange juice or lemon juice
Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 2 tablespoons butter
Directions
1
Preheat oven to 375*.2
Place pie crust into pie pan and crimp edges as desired.3
In a mixing bowl, combine all filling ingredients gently.4
Pour evenly into pie plate.5
Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).6
Sprinkle evenly over filling.7
Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.8
Cover edges with foil if crust is browning too quickly.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
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- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
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- Dietary > Kid Pleaser
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- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #1231275
On Aug 11, 2009
I really liked the flavor but the filling was very soupy in mine. Maybe I needed more flour or to bake it longer?
From: chinasmom2000
On Aug 6, 2009
Karen=^..^=, this pie is WONDERFUL!! I love that it doesn't have tons of sugar; it really let's the taste of the fresh blueberries shine. I also love the topping. I was a little leery of the about the small amount of butter but it gives a lovely crunch that stays crunchy even if you put the pie in the fridge. So many get soggy and icky after the pie sits, but not this one. It was a huge hit with everyone who tried it. Blueberries were plentiful this season so I will be making this during the winter when we need a taste of summer. Thanx again!
From: Melissa Bell
On Jul 25, 2002
This was easier to make than I had thought. I couldn't find fresh blueberries at the grocery store so I bought the kind in a can...and it still came out delicious! It only took a few minutes to whip it together and the oven did the rest
From: lousychef #2
On May 3, 2007
Had a frozen pie shell, and frozen blueberries. This was so easy, and turned out great. My kids raved, which is rare (see user name).
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