Mom's Blueberry Pie

Name: Mom's Blueberry Pie
Total time: 40 min
Yield: 8 Servings
Ingredients: 1 (14.1 ounce) package double-crust pie pastry, thawed; 4 cups fresh blueberries; 🧂 ⅔ cup white sugar; 2 tablespoons all-purpose flour; 1 tablespoon quick-cooking tapioca; ¼ teaspoon ground nutmeg; 🧂 ¼ teaspoon salt; 🍋 1 ½ tablespoons lemon juice; 🍋 1 tablespoon grated lemon zest; 🧈 ½ tablespoon butter

Cost $10, save $15

Source: Recommended by CookPal

40 Min
8 Servings
$10

Mom's Blueberry Pie

Cost $10, save $15

Source: Recommended by CookPal

40 Min
8 Servings
$10

INGREDIENTS

Pastry Crust
- 1 (14.1 ounce) package double-crust pie pastry, thawed
Filling
- 4 cups fresh blueberries
- 🧂 ⅔ cup white sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon quick-cooking tapioca
- ¼ teaspoon ground nutmeg
- 🧂 ¼ teaspoon salt
- 🍋 1 ½ tablespoons lemon juice
- 🍋 1 tablespoon grated lemon zest
- 🧈 ½ tablespoon butter

STEPS

Preheat the oven to 450 degrees F (230 degrees C).

Line a 9-inch pie plate with 1 pastry crust.

Place blueberries in a large bowl. Combine sugar, flour, tapioca, nutmeg, and salt in a small bowl; stir into blueberries. Mix in lemon juice and zest until incorporated; let stand for 10 to 15 minutes. Mix blueberry mixture well, then spoon into crust in the pie plate. Dot with butter and cover with remaining crust.

Bake pie on the lowest rack in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling bubbles, about 30 minutes more.

NUTRIENTS

Per 1 serving

🔥

238

Calories

2
Protein
40
Carbs
9
Fats

💡 For a more decorative pie crust, use cookie cutters to create shapes for the top crust.Ensure that the pie cools adequately before serving to prevent the filling from spilling.If fresh blueberries are unavailable, frozen ones can be used; just reduce the standing time.