Blueberry Pie

Yields: 1 Serving

Blueberry Pie

Blueberry pie -- lattice design is optional, but helps the heat escape in the oven without bubbling the surface!

  • 5 cups fresh blueberries
  • 1 tablespoon Lemon juice
  • 1 15-oz package refrigerated pie crusts
  • 1 cup Sugar
  • 1/2 cup All-purpose flour
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon
  • 2 tablespoons Butter or margarine
  • 1 large Egg
  • 1 teaspoon Sugar
  1. SPRINKLE berries with lemon juice; set aside.
  2. FIT half of pastry in a 9-inch pieplate according to package directions.
  3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  4. Pour into pastry shell, and dot with butter.
  5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  6. Place pastry over filling; seal and crimp edges.
  7. Cut slits in top of crust to allow steam to escape.
  8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400? for 35 minutes or until golden.
  9. Cover edges with aluminum foil to prevent overbrowning, if necessary.

Nutrition

  • Calories: 5419
  • Fat: 162.74482 grams
  • Carbs: 975.081894986 grams
  • Protein: 44.5731450003 grams