Fresh & Flaky Blueberry Pie
photo by vrvrvr
- Ready In:
- 1hr 5mins
1 9inch pie
- 2 9-inch pie shells
- 4 cups fresh blueberries
- 1⁄2 teaspoon almond extract
- 1 teaspoon fresh lemon juice
- 3⁄4 cup sugar
- 3 tablespoons flour
- 1 dash salt
- 1 tablespoon butter
- sugar, for dusting baked top crust
- Line bottom of 9" pie plate with crust.
- Pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently.
- Add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter.
- Place top crust, seal and vent; cover edges with narrow piece of foil.
- Bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed.
- Remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.
Questions & Replies
Got a question? Share it with the community!
I had spent most of my morning debating over which pie recipe to use. This one, or another. The deciding factor was this recipe is for a DBL crust pie, while the other is open faced...... AM I SO HAPPY that i did!! i had already made my pie pastry and had it sitting in the fridge. The filling literally took 5 min to make. I used a dark brown sugar (not packed) and more, i think 5 -6 cups of blueberries. Tossed in a huge bowl with all ingredients, and tossed around until well coated, not caring about squishing any, as the berries were just picked 2 days previous. Poured into a 9" pie plate. I always put my pie plate in the oven with a cookie sheet just to catch the drippings. Glad i did. i wasn't happy with the colour (not brown enough) so i left it in for another 15-20 min. Using fresh cream, whipped for garnish and HOLY WOW! You know you did well when no one's talking with wide eyes all around. Yup, less then 24 hrs later, and the pie is gone. This is definitely one I'm keeping!! it's going into the family favorites book. Truly Amazing!! Thank you sooo much for posting this recipe!!
This pie recipe became a favorite last summer and now I've probably made it more than a dozen times. It is fantastic! There's something about that almond extract in there... mmm. This pie has always turned out beautifully. I have found that if the blueberries are very large, a little more sugar and flour are needed. Just a tip. We love this pie!
see 6 more reviews
RECIPE SUBMITTED BY
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.