Mystery Ingredient Wild Blueberry Pie

Name: Mystery Ingredient Wild Blueberry Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 (14.1 ounce) package double-crust pie pastry, thawed; 5 cups fresh blueberries (preferably wild); 0.5 cup white sugar; 0.25 cup all-purpose flour; 0.5 teaspoon ground cinnamon, or more to taste; 0.25 teaspoon almond extract; 0.25 cup butter, cut into small pieces; 1 tablespoon milk

4.8

(54)

49 Reviews

13 Photos

This blueberry pie recipe is not runny and has a mystery ingredient that adds a nice twist. I came up with this tasty version while searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Submitted by Monique

Updated on July 13, 2024

close up view of a Wild Blueberry Pie with a lattice crust

13

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

8

Yield:

1 9-inch pie

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Ingredients

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Original recipe (1X) yields 8 servings

1 (14.1 ounce) package double-crust pie pastry, thawed
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk (Optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust into the bottom and sides of a 9-inch pie pan; set aside.
Stir together blueberries, sugar, flour, and cinnamon in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust.
Dot blueberry mixture with butter pieces. Top with second pie crust, crimping the edges together to seal. Brush top crust with milk. Use a knife to cut slits into the top crust for steam to escape while baking. Wrap the edges of the pie with aluminum foil to avoid burning.
Bake in the preheated oven for 25 minutes. Remove foil; continue baking until filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Cook’s Note

You can use regular blueberries, but I find the wild ones are better. If you use frozen blueberries, add up to 2 tablespoons more all-purpose flour to ensure the pie thickens properly. You can also brush the top crust with 1 egg yolk instead of milk before baking.

70 home cooks made it!

Nutrition Facts (per serving)

394	Calories
21g	Fat
49g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 394
% Daily Value *
Total Fat 21g	27%
Saturated Fat 7g	37%
Cholesterol 15mg	5%
Sodium 276mg	12%
Total Carbohydrate 49g	18%
Dietary Fiber 4g	14%
Total Sugars 22g
Protein 4g	8%
Vitamin C 9mg	10%
Calcium 16mg	1%
Iron 2mg	9%
Potassium 108mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mystery Ingredient Wild Blueberry Pie

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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