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    You are in: Home / Recipes / Blueberry and Pecan Crunch Pie Recipe
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    Blueberry and Pecan Crunch Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Kana's Note:

    I will never make any other blueberry pie. This is amazing. I have been making it for the Fourth of July for years. It came from a magazine--I am not sure which one.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375. Line pie tin with crust. Sprinkle cake crumb into pie crust.
    2. 2
      In small bowl, combine sugar, cornstarch, ginger root, cinnamon, and nutmeg. Mix well; set aside.
    3. 3
      In a large bowl, combine blueberries, juice, and zest (go light on zest). Mix gently and fold into sugar mixture. Pour into shell. Set pan on baking sheet. Bake at 375 for 15 minutes.
    4. 4
      While pie is baking, combine first five topping ingredients. Cut in butter until mixture resembles small peas. After pie has baked 15 minutes, sprinkle topping on hot pie. Reduce oven to 350 and continue baking for 60 minutes. If topping over browns, cover loosely. Cool 6 to 8 hours.

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    Ratings & Reviews:

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    Nutritional Facts for Blueberry and Pecan Crunch Pie

    Serving Size: 1 (250 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 521.6
     
    Calories from Fat 197
    37%
    Total Fat 21.9 g
    33%
    Saturated Fat 8.2 g
    41%
    Cholesterol 30.5 mg
    10%
    Sodium 103.9 mg
    4%
    Total Carbohydrate 83.2 g
    27%
    Dietary Fiber 6.6 g
    26%
    Sugars 58.8 g
    235%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    cake crumbs

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