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My review
Mystery Ingredient Wild Blueberry Pie
5
Monique
"I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream."
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Ingredients
2 h servings 394Original recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
- Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
- Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
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Footnotes
- Cook's Note:
- You can use regular blueberries, but I find the wild ones are better. If you use frozen blueberries, add up to 2 tablespoons more all-purpose flour to make sure the pie thickens properly. You can also brush the top crust with 1 egg yolk instead of milk before baking.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3236 Ratings
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Most helpful positive review
1/4/2013
This recipe turned out great. I used frozen huckleberries and followed the recipe, except I added a little more almond extract and used whipping cream to brush the crust. Baked it for 45-50 minu...
Most helpful critical review
8/15/2016
I followed the recipe and I too found the almond (which I thought sounded like a great idea) and the cinnamon overshadowed the blueberries. Not bad, but not my favorite. This was my first blueb...
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1/4/2013
This recipe turned out great. I used frozen huckleberries and followed the recipe, except I added a little more almond extract and used whipping cream to brush the crust. Baked it for 45-50 minu...
9/14/2013
Sooooooooo delicious! I used frozen wild blueberries - just tossed them in frozen and had great results. Not runny at all. Used the French Pastry Pie Crust from this site and it was flaky and ...
1/17/2013
Almond extract makes almost any pie better. :D Seriously though, this is a wickedly good pie. I modded it myself by using a lard-based homemade crust, which made it so flaky the pie nearly crumb...
8/30/2016
Used frozen wild blueberries - 6 cups (two bags), added 2 tbsp more of flour and doubled the almond extract. YUMMY.
12/26/2014
This was my first attempt at a blueberry pie (for Christmas no less)and it came out great! I even forgot the butter at the end and it was still great. Other than that mistake, I followed the r...
7/12/2014
OH MY....I use recipes.com all the time...but this one DEFINITELY deserves a review...this is ....(quote from a GOOD COOK friend) "The best blueberry pie I've ever had!" And so simple...and lit...
7/5/2014
I didn't love this one but it's not bad. I did not love the secret ingredient, or the cinnamon. I think I could roll with one or the other but not both. Also, the author is dead serious about 5 ...
8/19/2013
I made this recipe exactly like the recipe said and it was delicious. I let it completly cool before cutting it and it was set perfect. My family thought it was the best blueberry pie they had e...