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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 8 servings |
||
| Calories 487 | ||
| Calories from Fat 191 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.3g | 32% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 410mg | 17% | |
| Potassium 149mg | 4% | |
| Total Carbohydrate 71.3g | 23% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 36.9g | ||
| Protein 4.7g | 9% | |
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Blueberry Pie
By: Bev
Apr 8, 2002
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Means' Classic Pie Crust. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
SERVES 8 , 1 pie
Ingredients
- 5 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 (15 ounce) package refrigerated pie crusts
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter or margarine
- 1 large egg, lightly beaten
- 1 teaspoon sugar
Directions
1
SPRINKLE berries with lemon juice; set aside.2
FIT half of pastry in a 9-inch pieplate according to package directions.3
COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.4
Pour into pastry shell, and dot with butter.5
UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.6
Place pastry over filling; seal and crimp edges.7
Cut slits in top of crust to allow steam to escape.8
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.9
Cover edges with aluminum foil to prevent overbrowning, if necessary.10
Serve with vanilla ice cream, if desired.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: StephanieInOR
On Oct 21, 2009
BEST PIE EVER!!!! I used pilsbury roll-out crust and this pie was phenomenal! My Brother-in-law keeps begging me to make it, he says he even has dreams about this pie! (Note: I made this pie less than a week ago.) It was very delicious with vanilla ice cream and without. I am making it again tonight to satisfy the sweet tooth of my household. THANK YOU BEV!
From: MLSuchan
On Sep 17, 2009
Wonderful flavor and pie. I made it with fresh blueberries. I also did the egg wash on the crust before filling and did a lattice top as others had suggested. It was a little runny when served warm out of the oven. It was better the next day, warmed for 15 seconds in the microwave, served with ice cream. YUM!!!
From: J-Lynn
On Jun 10, 2005
Excellent recipe! After reading all these reviews I also increased the flour to 1/2 cup and that made the consistency of the filling about perfect. And if you have soggy crusts on your fresh fruit pies, here's the remedy: brush some beaten egg white on the crust before pouring the filling in. Works wonderfully!
From: Chef Irene
On Sep 11, 2004
This is truely the best pie I ever made!! As far as the filling being runny, I just added 1/2 cup flour instead of 1/3 cup and it turned out perfect! Thanks Bev!!!
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