Blueberry Pigs

Blueberry Pigs

AKAJA

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

1 h 35 m servings 610 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 24
  1. 26 Ratings

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Most helpful positive review

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 ha...

Most helpful critical review

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...

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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 ha...

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

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...

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 cre...

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!

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.

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. ...

What a great idea - rolled up pie! For some reason my kids didn't like it but I think most kids would. I tried it with the milk and sugar when it was warm and that was good but it was much bette...

So Yummy! Used a fork and pressed edges while rolling and did no leak. Also sprinkled some sugar on top. Going to make again for sure...except try with cherry or applel

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