Very Blueberry Pie | Midwest Living

Very Blueberry Pie

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Very Blueberry Pie

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

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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 salt. In a small bowl, whisk together oil and milk; pour over flour mixture. Mix flour mixture with a fork until crumbly. Press evenly onto bottom and sides of pie plate. Bake in a 400 degree F 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, gelatin and cornstarch; stir in 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. Cover and chill in the refrigerator for at least 2 hours or until set. If you like, top with whipped cream. Makes 8 servings.

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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