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Ingredients
US|METRIC
2 SERVINGS
- 1 pie crust (recipe for, yields 2 crusts)
- 6 cups blueberries (rinsed and well drained, 2 lbs or 32 oz)
- 1 tsp. lemon zest (from 1 lemon)
- 2 Tbsp. lemon juice (freshly squeezed)
- 4 1/2 Tbsp. all purpose flour
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1 egg (+ 1 Tbsp water)
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Directions
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NutritionView More
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1130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1130Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol105mg35% |
Sodium590mg25% |
Potassium540mg15% |
Protein17g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate186g62% |
Dietary Fiber15g60% |
Sugars102g |
Vitamin A8% |
Vitamin C100% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Kristene Erwin 3 years ago
I made this pie for Father’s Day - my first blueberry pie ever. I’ve made many fruit pies over the years and this pie and butter crust were by far one of the BEST pies I’ve ever made. The crust was the most delicious crust ever (we have a crisco recipe that’s good but challenging for me to make, this one is easy, I used my blender, and the taste blows it away). I have a very deep dish pie plate so added fresh strawberry filling to the gap side. I had some pretty glitter sugar to sprinkle over the egg wash. Deliciousness!! Thank you Natasha!!!
Lampert 3 years ago
This is the best. It has become a regular staple for us. It’s easy to make, especially if you use a prepared pie crust. Be sure to use fresh lemon and you will love it .