Mystery Ingredient Wild Blueberry Pie Recipe - Allrecipes.com
Mystery Ingredient Wild Blueberry Pie Recipe
  • READY IN 2 hr

Mystery Ingredient Wild Blueberry Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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Directions

  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.
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.
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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!

 
Sep 14, 2013

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.

 

13 Ratings

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.

 
Jul 01, 2014

The best blueberry pie I've ever eaten.

 
Aug 19, 2013

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.

 
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.

 
Jul 12, 2014

OH MY....I use recipes.com 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 little sugar! A++++++++

 
Jul 05, 2014

I didn't love this one but it's not bad. I did not love the secret ingredient, or the cinnamon. I think I could roll with one or the other but not both. Also, the author is dead serious about 5 1/2 cups of berries. I used a 16 oz bag of frozen wild blueberries, because clearly I have no concept of how much frozen weight translates into cup volume (and I still don't because I didn't measure my frozen berries to find out how much I was off by, which is my own fault). Anyway, 16 oz of frozen berries is not enough because my pie had that "too much flour" texture in the filling, which is 100% my own fault. I made this as a no-topping pie and that worked fine with the given cooking time, following the same rules for covering it and then uncovering it. This is a good recipe, I just don't love the cinnamon and almond like I thought I would. Thanks for sharing!

 

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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.

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About the Cook

 
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