Fresh Blueberry Pie

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 338.3
  • Total Fat: 11.8 g
  • Cholesterol: 8.0 mg
  • Sodium: 201.5 mg
  • Total Carbs: 57.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Fresh Blueberry Pie calories by ingredient
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Slightly tart, definitely delicious! Slightly tart, definitely delicious!
Number of Servings: 10


    2 Pillsbury refrigerated pie crusts (1 Box)
    4 Pints of fresh blueberries
    1/2 Cup sugar
    4 Tbsp. quick-cooking tapioca
    1 Tbsp. lemon juice (or less, if you prefer)
    1/4 tsp. ground cinnamon
    1/4 tsp. fresh ground nutmeg
    Dash of salt and pepper (optional)


Wash & drain blueberries and remove any stems. Pre-heat oven to 400 degrees. Line a large deep-dish pie pan with one crust. Mix remaining ingredients in a large bowl. Add blueberries and gently toss. Pour filling into pie pan. It should mound up above pan. Cover with remaining crust and crimp the edges, folding the bottom crust over the top, so the pie doesn't leak. Cut a big smiley face or other design into the top crust, spray lightly with non-stick cooking spray, and sprinkle with a little granulated sugar. Bake for approximately 40 minutes -- or until the blueberries are bubbling and the crust is golden.

I love this pie for breakfast -- topped with a dollop of lowfat vanilla yogurt.

Number of Servings: 10

Recipe submitted by SparkPeople user TEABIRD.

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