Blueberry Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 double pie crust recipe, prepared (I use mine)3 1/2 cups of fresh or frozen blueberries 1 cup sugar 1/4 cup flour 1/8 teaspoon salt 1/4 teaspoon nutmeg (the secret ingredient) 1 tablespoon lemon juice 1 tablespoon margarine
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.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMOFONESOFAR.
NOTE: This recipe can also be prepared with raspberries or blackberries instead of blueberries. Omit the nutmeg and lemon juice and proceed as directed.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMOFONESOFAR.
Nutritional Info Amount Per Serving
- Calories: 474.7
- Total Fat: 21.3 g
- Cholesterol: 10.8 mg
- Sodium: 334.1 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 2.8 g
- Protein: 4.9 g
Member Reviews
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FRAUSKO
What a treat. If you can wait until the pie is cooled to room temperature the pie holds together nicely. (I had to try it while it was still a little warm) I used wild blueberries which have a more intense blueberry flavor. A little too sweet for me next time I think I would try 3/4 c sugar. - 8/13/14