- Special Pricing
Old-Fashioned Blueberry Pie
- Active Time 25m
- Total Time 1h 10m
Makes 8 servings
- 4 cups fresh or frounceen thawed, blueberries
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- Prepared pie crust dough for one 9-inch double-crust pie
- 1 tablespoon butter
- 2 tablespoons cream or milk
Preheat the oven to 400 degrees F.
Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
In a bowl, combine the sugar and cornstarch and mix well until all lumps disappear. Add the blueberries and lemon juice. Toss to combine.
Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with the butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350 degrees F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling. Let cool for 1 hour.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
209 calories; 7g total fat; 4mg cholesterol; 109mg sodium; 37g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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