READY IN 2 hr

Mystery Ingredient Wild Blueberry Pie

Read Reviews (3)

"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." — Monique

Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 2 hrs

Footnotes

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 make sure the pie thickens properly. You can also brush the top crust with 1 egg yolk instead of milk before baking.

Reviews More Reviews

Jan 04, 2013

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!

—Meledy

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Jan 17, 2013

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.

—MarkP_Beans365

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4 Ratings

Nov 23, 2012

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.

—bellamomma

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Nutrition

Calories
394 kcal
20%

Carbohydrates
49.3 g
16%

Cholesterol
15 mg
5%

Fat
21.1 g
32%

Fiber
4 g
16%

Protein
4 g
8%

Sodium
276 mg
11%

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

Nutritional Information

Mystery Ingredient Wild Blueberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 394
Calories from Fat: 190

% Daily Value *
Total Fat 21.1g 32 %
** Saturated Fat 7.4g 37 %
Cholesterol 15mg 5 %
Sodium 276mg 11 %
** Potassium 108mg 3 %
Total Carbohydrates 49.3g 16 %
Dietary Fiber 4g 16 %
Protein 4g 8 %
Sugars 21.7g
** Vitamin A 5 %
** Vitamin C 15 %
** Calcium 2 %
** Iron 17 %
** Thiamin 24 %
** Niacin 21 %
** Vitamin B6 4 %
** Magnesium 4 %
** Folate 26 %

* 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.