Linda's Blueberry Pie

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1.33 cup Flour - Gold medal all purpose flour .25 cup Butter, unsalted 4 tbsp Shortening, Crisco 6 cup Blueberries, fresh .66 cup Granulated Sugar 1 tbsp Butter, unsalted 1 fl oz Lemon Juice .20 cup Corn Starch 0.50 cup Flour - Gold medal all purpose flour .5 cup, packed Brown Sugar .25 cup Butter, unsalted
Directions
Crust first: Flour, 1/4 cup butter and 1/4 cup Crisco in food processor. Process until crumbly. Add ice water, 3-6T, to hold it all together. Put in plastic bag and chill 30 minutes. Roll out into crust.
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For filling, put 3.5 cups blueberries in pan. Add 3T cornstarch and 2/3-3/4 cup sugar and 1/4 cup water. Cook on medium until thick. You may need to add more water. Cool. Add 1T butter plus 1tsp lemon juice. Stir until butter is melted.
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For crumb topping: Melt 1/4 cup butter. Add 1/2 cup flour and 1/2 cup brown sugar. Mix until well blended. Add cinnamon to taste if desired.

Put 2.5 cups fresh berries in prepared pie crust. Cover with filling. Then add crumb topping. Bake at 425 until crust is done, about 25 minutes.

Serving Size: Makes 1 pie; slice into 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user RINDEROO.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 449.7
  • Total Fat: 18.9 g
  • Cholesterol: 35.0 mg
  • Sodium: 14.1 mg
  • Total Carbs: 73.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.6 g

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