Blueberry Pie

Based on three different recipes, this blueberry pie is perfectly sweet and juicy, and adds a nice pop of color to any holiday dessert offering. Please note though, if you use the streusel topping, make sure to eat the pie the same day it is baked! Otherwise, the juices from the pie will eventually overcome the topping, leading to a still delicious, but less than appealing looking purplish-blue mixture.

Blueberry Pie
Adapted from Betty Crocker "Baking Basics"
12 servings

Ingredients:
Pastry crust for 9 inch single crust pie
6 cups unsweetened frozen blueberries, thawed and drained
3/4 cup sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1 tbsp lemon juice
1 tbsp cold butter
Streusel topping

1. Preheat oven to 425F degrees.

2. Prepare pastry crust. Roll the pastry into the pie dish. Trim and set aside.

 3. In a large bowl, mix the sugar, flour, and cinnamon.

4. Stir in the blueberries.

5. Spoon blueberry mixture into pie dish.

6. Sprinkle any remaining sugar mixture over the pie, along with the lemon juice. Cut the butter into small pieces and sprinkle over pie as well.

7. Cover pie with streusel topping.

 8. Bake 30-45 minutes, or until topping is golden brown and pie juice begins to bubble.

9. Cool on a cooling rack at least 2 hours.

You can see here that the pie juices are already beginning to overtake the streusel topping.

10. Enjoy!

Nutritional Info per Serving (not including pastry crust or streusel topping)
Calories 172; Total Fat 2g; Cholesterol 3mg; Sodium 2mg; Total Carbs 41g; Protein 1g