By DianaDownHome
Blueberry Pie
5 steps
Prep:15minCook:15min
You can't beat the simplicity of this homemade filling with a store-bought pie crust! Perfect for all your summer festivities
Updated at: Wed, 27 Nov 2024 04:05:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories326 kcal (16%)
Total Fat10.3 g (15%)
Carbs56.9 g (22%)
Sugars33.8 g (38%)
Protein3.1 g (6%)
Sodium429.5 mg (21%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
In a saucepan- add frozen blueberries, sugar, vanilla, salt, cinnamon and orange zest/juice. Let simmer until it thickens.
Step 2
Once it gets slightly thicker add in fresh blueberries and sourdough discard or cornstarch. Continue simmering for 10-15 minutes until very thick almost like jam. Pour into a bowl and set aside to cool.
Step 3
Pre-bake pie crust according to package. Once golden brown take out of the oven and cool. Once the blueberries have chilled, add to the cooled pie crust.
Step 4
For the top crust- you can either use the whole sheet or cut it into fun shapes with cookie cutters. If using the whole sheet be sure to cut a slit or x in the middle to let the steam get out. Go around the edges to seal the top to the crust. Whisk your egg together then brush on top of the pie.
Step 5
In a preheated 400F oven- cook your pie until the top crust is golden brown (~20-30 minutes). Cool slightly and enjoy!
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