An easy way to make those harvested blueberry quarts and turn them into pies of lovely blue/purple delight!
Preheat oven to 375 Fahrenheit
Mix the pie crust as shown on directions of package. Or use pre-done pie shells. Use a 9" pie plate, with the pie crust on the bottom
Put 3 cups of fresh blueberries in a colander and rinse and drain completely. Pour the blueberries in the pie crust and let sit and do the next steps.
Mix all (#3) the wet ingredients in a medium bowl.
Mix all (#4) dry ingredients in a small bowl. Slowly introduce the cornstarch and spices into the wet ingredients, mixing with a whisk constantly so that it become a light coffee colour, MIX WELL!!! It should be the consistency of milkshake, but not too thick!
Pour all of step 4 into the pie plate with the blueberries. Step 4 mixture should cover all the blueberries and the berries should sit there in step 4's mixture.
Mix all (step 5) ingredients till it looks like little bits and uneven pieces of brown sugar. With your hand, gently shake all the topping evenly over the blueberries in the pie crust pastry and place ready pie in oven.
Bake for 60 minutes or until golden brown. Let sit and cool to warm for about 20 minutes. Serve with ice cream or whipped cream. Lovely evening dessert - Enjoy!
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 6|
|Calories from Fat: 73 (29%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.4mg||6 %|
|Sodium 58.5mg||2 %|
|Potassium 79.9mg||2 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 41.6g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 252
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