Recipe by Monique
"I came up with this tasty twist on a classic blueberry pie recipe when I was 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."
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pastry for a double-crust 9-inch pie, divided
fresh blueberries (preferably wild)
ground cinnamon, or more to taste
butter, cut into small pieces
This recipe turned out great. I used frozen huckleberries and followed the recipe, except I added a little more almond extract and used whipping cream to brush the crust. Baked it for 45-50 minutes, watching for the bubbling to begin and making sure the crust didn't burn. I was worried it would be runny, but I let it cool completely and it turned out perfect! Delcious a la mode! This recipe is a keeper! I can't wait to try it with blueberries!
Sooooooooo delicious! I used frozen wild blueberries - just tossed them in frozen and had great results. Not runny at all. Used the French Pastry Pie Crust from this site and it was flaky and simple to make. Will definitely make tis again.
Almond extract makes almost any pie better. :D Seriously though, this is a wickedly good pie. I modded it myself by using a lard-based homemade crust, which made it so flaky the pie nearly crumbled if you even looked at it the wrong way.
The best blueberry pie I've ever eaten.
I made this recipe exactly like the recipe said and it was delicious. I let it completly cool before cutting it and it was set perfect. My family thought it was the best blueberry pie they had ever had.
Wwwwow! This was a terrific recipe! Made for Thanksgiving and my 4 year old son CLEANED his plate! I used 1 cup of fresh blueberries and two cups of canned strawberries, but the end result was just as yummy.
I would skip the milk wash and use egg instead. The milk made the top too wet and it collapsed.
This was my first attempt at a blueberry pie (for Christmas no less)and it came out great! I even forgot the butter at the end and it was still great. Other than that mistake, I followed the recipe exactly as written and wouldn't change a thing (except maybe a drop or two more almond extract. I loved the way it didn't ooze into a messy, soupy mess when cut and the taste was wonderful. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Mystery Ingredient Wild Blueberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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