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    You are in: Home / Recipes / Blueberry Pie Recipe
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    Blueberry Pie

    Blueberry Pie. Photo by Bev

    1/27 Photos of Blueberry Pie

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Bev's Note:

    I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.

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    Serves: 8



    Units: US | Metric


    1. 1
      SPRINKLE berries with lemon juice; set aside.
    2. 2
      FIT half of pastry in a 9-inch pieplate according to package directions.
    3. 3
      COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
    4. 4
      Pour into pastry shell, and dot with butter.
    5. 5
      UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
    6. 6
      Place pastry over filling; seal and crimp edges.
    7. 7
      Cut slits in top of crust to allow steam to escape.
    8. 8
      Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
    9. 9
      Cover edges with aluminum foil to prevent overbrowning, if necessary.
    10. 10
      Serve with vanilla ice cream, if desired.

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    Ratings & Reviews:

    • on August 13, 2002


      If you want a fresh blueberry pie that isn't "jam-like" but bursting with whole berries please use this recipe!! I used Pillsbury pie crust and even managed to make a lattice top crust. It was delicious - and it was gone in 2 days!!

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    • on September 19, 2010


      The story behind why I made this pie is so unbelievable, that I won't even get started.
      I made it with the following changes: I added about 1/2 tsp of vanilla, and a little lemon zest. I knew the baking time was off..bake at least 50 min, until brown and bubbling. Do NOT slice for at least an hour, or you will have a runny mess. If you wait til it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit.
      This was excellent. Truly excellent.

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    • on October 05, 2002


      I made this blueberry pie for our Fall Fair,I won first prize.A keeper.It,s very good.Nora Marie

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    Nutritional Facts for Blueberry Pie

    Serving Size: 1 (190 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 485.2
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 6.9 g
    Cholesterol 30.8 mg
    Sodium 320.1 mg
    Total Carbohydrate 75.0 g
    Dietary Fiber 4.2 g
    Sugars 37.0 g
    Protein 5.7 g

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