Fresh Blueberry Pie I

4.3
(65)

Mom made this pie when blueberries were in season.

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Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hrs 30 mins
Servings:
8
Yield:
1 to 9 - inch double-crust pie

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie

  • 4 cups fresh blueberries

  • cup white sugar

  • 2 tablespoons all-purpose flour

  • 1 tablespoon quick-cooking tapioca

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 1 tablespoon grated lemon zest

  • 1 ½ tablespoons lemon juice

  • ½ tablespoon butter

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Prepare pastry for two crust pies. Pick over and wash blueberries.

  3. Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.

  4. Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts (per serving)

238 Calories
9g Fat
40g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 238
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 12%
Cholesterol 2mg 1%
Sodium 196mg 9%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 10%
Total Sugars 24g
Protein 2g
Vitamin C 9mg 47%
Calcium 9mg 1%
Iron 1mg 5%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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