Mystery Ingredient Wild Blueberry Pie

Mystery Ingredient Wild Blueberry Pie

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Monique 2

"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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2 h servings 394 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 276 mg
  • 11%

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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • 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.


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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 minu...

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 ...

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 crumb...

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 r...

OH MY....I use all the time...but this one DEFINITELY deserves a review...this is ....(quote from a GOOD COOK friend) "The best blueberry pie I've ever had!" And so simple...and lit...

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 e...

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...

I would skip the milk wash and use egg instead. The milk made the top too wet and it collapsed.

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