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

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Recipe Summary

prep:
25 mins
chill:
1 hr
bake:
1 hr 5 mins at 325°
stand:
30 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 13g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 57mg; sodium 137mg; potassium 99mg; carbohydrates 35g; fiber 2g; sugar 16g; protein 4g; trans fatty acidg; vitamin a 437IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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