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Very Blueberry Pie

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Very Blueberry Pie

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  • Makes: 8 servings
  • Prep 40 mins
  • Bake 12 mins to 15 mins
  • Cool 10 mins
  • Chill 2 hrs or until set

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This unusual recipe comes from Sandy Bottom Berries of Rockford, Michigan.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
  • 1 cup sugar
  • 3 tablespoons lemon-flavored gelatin
  • 2 tablespoons cornstarch
  • 1 cup water
  • 4 -4 1/2 cups fresh blueberries or raspberries
  • Whipped cream (optional)

Directions

  1. For pie crust: In a 9-inch pie plate, combine flour, the 2 tablespoons sugar and the salt. In a small bowl, whisk together oil and milk; pour over flour mixture. Mix with a fork until crumbly. Press evenly onto bottom and sides of pie plate. Bake in a 400 degrees oven for 12 to 15 minutes or until golden. Cool on a wire rack.
  2. For glaze: In a medium saucepan, combine the 1 cup sugar, the gelatin and cornstarch; stir in the water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; let stand to cool slightly (about 10 minutes).
  3. Fill baked pie crust with blueberries and slowly pour glaze evenly over berries. Chill, covered, for at least 2 hours or until set. If you like, top with whipped cream.

Nutrition Facts

(Very Blueberry Pie)

Servings Per Recipe 8, chol. (mg) 0, Cobalamin (Vit. B12) (µg) 0, vit. C (mg) 7, Potassium (mg) 88, pro. (g) 3, Trans fatty acid (g) 0, carb. (g) 60, sodium (mg) 154, sat. fat (g) 2, cal. (kcal) 370, Folate (µg) 48, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 9, Niacin (mg) 2, Monosaturated fat (g) 3, sugar (g) 37, fiber (g) 2, vit. A (IU) 49, iron (mg) 1, calcium (mg) 10, Riboflavin (mg) 0, Thiamin (mg) 0, Fat, total (g) 14

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