Blueberry Pie Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 1/2 cups of fresh or frozen blueberries 1/2 cup sugar 1/4 cup flour 1/8 teaspoon salt 1/4 teaspoon nutmeg (the secret ingredient) 1 tablespoon lemon juice 1 tablespoon butter* double pie crust (not calculated)
In a medium sized bowl toss together the blueberries, sugar, flour, salt, nutmeg, and lemon juice. Dump the blueberry filling into the prepared pie crust. Dot with margarine. The margarine keeps the filling from boiling over too much while it bakes. Gently ease the top crust over the blueberries. Crimp or fold the edges of the top and bottom crusts together to seal them neatly. Cut a few slits in the top crust to allow steam to escape. Bake at 425° for 10 minutes. Reduce the heat to 325° and continue baking for about 40 minutes. If the edges brown too quickly, take narrow strips of tin foil (it takes 3 of them) and fit them around the edges to keep them from burning. Makes 8 hearty slices.
NOTE: This recipe can also be prepared with raspberries or blackberries instead of blueberries. Omit the nutmeg and lemon juice and proceed as directed.
NOTE: This recipe can also be prepared with raspberries or blackberries instead of blueberries. Omit the nutmeg and lemon juice and proceed as directed.
Nutritional Info Amount Per Serving
- Calories: 111.3
- Total Fat: 1.5 g
- Cholesterol: 3.9 mg
- Sodium: 23.9 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.8 g
- Protein: 0.9 g
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