Blueberry Pigs Recipe -
Blueberry Pigs Recipe

Blueberry Pigs

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"A wonderful alternative to your typical pie. Best if served warm, topped with milk and sugar."

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Ingredients Edit and Save

Original recipe makes 2 pigs Change Servings
  • PREP

    35 mins
  • COOK

    1 hr

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. On floured surface, roll from center to edges into 12 inch circle. Avoid rolling too thin.
  3. Spread approximately 2 cups blueberries on each rolled pastry, or enough to make a single layer of blueberries leaving a 2 inch border. Sprinkle with cinnamon, sugar and slices of butter.
  4. Roll pastry like a jelly-roll, tucking the ends as you roll, and place on a cookie sheet.
  5. Bake in the preheated oven for 60 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2007

I used a refrigerated pie crust and just eyeballed the amount of blueberries. I also substituted Splenda for the sugar. It came out great. We enjoyed it with vanilla ice cream. I did only have to bake it for about 45 minutes until it was golden. I will probably make it again since it was so quick and easy to put together using the pre-made crust.

Most Helpful Critical Review
Jul 28, 2006

I cannot recommend this recipe. The blueberries did not stay in the crust when I rolled it and everything spilled out. For ease I rolled it on a cookie sheet. The dough rolled out fine, it was a little dry (and that was after adding extra water)but the blueberries would not stay in! I had to mold it with my hands. The end result looked like a pie that had fallen on the floor. Bland tasting too. Thanks anyway.


26 Ratings

Feb 03, 2004

Delicious I make it this way but just for the heck of it I spread the pastry with hazelnut chcolate spread. Oh my gosh to good for words

Jul 15, 2010

I'll tell you why I loved this recipe: for starters, my granny used to make these. Yes, the insides are supposed to spill out. I usually scoop it on top of it and serve with homemade whipped cream or ice cream. It's a PIG, sloppy & messy! I've taken these to farmers markets with rave reviews. People love them! Try cutting back on the filling if ya'll are worried about the prettiness. Country cookin is all about simplicity. Don't make this harder than it has to be. Good job!

Aug 06, 2010

Rather than using store bought pie crust, I used crescent roll dough. It was great. I had crescents filled with blueberry goodness and everyone loved them!

Apr 21, 2006

I made a massive mess out of this, and my berries leaked out and burned. My piggie family managed to eat most of it anyway, but I don't think I will attempt again.

May 04, 2010

As another reviewer pointed out, this does look like a pie that's been dropped on the floor. But it is tasty nonetheless! I used strawberries rather than blueberries, plus a dash of lemon zest. I was worried about the strawberries making it too runny, so I mixed the berries, zest and sugar, then let it sit in a bowl for 30 min. I drained off the excess fluid, spread it onto the crust, then made my husband roll it up for me. I read the reviews saying it was hard to roll so I wasn't taking any chances. It rolled up very nicely. Mine baked for about 40 min, and I served it with vanilla ice cream. Yum! Will definitely be making this oozing splat of goodness again.

Feb 26, 2003

This is a wonderful alternative to making a pie!!! Even easier with pre-packaged pie crust mix!


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  • Calories
  • 610 kcal
  • 30%
  • Carbohydrates
  • 70.2 g
  • 23%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 445 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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