Fresh Blueberry Pie II

4.6
(140)

This recipe uses half cooked and half fresh blueberries for a yummy flavor. My family has enjoyed this for over 30 years. I'm proud to say my 'kids' 2 males, 2 females are all good cooks and a grandson is about to enter a culinary college.

20
20
20
20
Servings:
8
Yield:
1 to 8 - inch pie

Ingredients

  • 1 prepared 8 inch pastry shell, baked and cooled

  • 2 pints fresh blueberries

  • 1 tablespoon all-purpose flour

  • 1 tablespoon butter

  • 1 tablespoon lemon juice

  • ½ cup white sugar

Directions

  1. Pour one pint of the blueberries into the baked pie shell.

  2. Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.

  3. Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.

Nutrition Facts (per serving)

177 Calories
6g Fat
32g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 177
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 4mg 1%
Sodium 93mg 4%
Total Carbohydrate 32g 11%
Dietary Fiber 2g 8%
Total Sugars 21g
Protein 1g
Vitamin C 9mg 45%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 82mg 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.