Set the pie pastry on a baking sheet and gently fold it over the edges of the filling to make the terrific presentation for this traditional pie. Guests love the favorite flavor combined with the new look.

Source: Midwest Living


Recipe Summary

25 mins
1 hr
1 hr 5 mins
30 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • For pastry: In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the egg and beat until combined, scraping sides of bowl occasionally. Gradually beat in half-and-half on low speed. Stir in flour until well-combined. Remove dough from bowl; flatten dough into a 6-inch disc. Wrap dough with plastic wrap and chill for 1 hour or until dough is easy to handle. On a lightly floured surface, roll pastry to a 13-inch circle. To transfer pastry, wrap it around the rolling pin; unroll onto a large baking sheet lined with parchment paper.

  • For filling: In a large bowl, combine blueberries, granulated sugar and bread crumbs. Gently toss to combine. Carefully mound blueberry mixture in center of crust, leaving a 2-inch border. Sprinkle any sugar/bread crumb mixture left in bowl over the blueberries. Using your fingers, carefully fold the pastry border up and over blueberries, pleating the pastry as necessary to fit.

  • Bake in a 325°F oven about 65 minutes or until crust is golden brown and filling is bubbly over entire surface. Cool 30 minutes on baking sheet. Transfer pie to serving platter; cool completely before serving. If you like, dust edges with powdered sugar and serve with sweetened whipped cream.

Nutrition Facts

269 calories; fat 13g; cholesterol 57mg; saturated fat 8g; carbohydrates 35g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 16g; protein 4g; vitamin a 437.3IU; vitamin c 7.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 137mg; potassium 99mg; calcium 20.2mg; iron 1.3mg.