There's probably nothing as delicious as freshly-baked blueberry pie.
Variations
Cornmeal Crumb Top Variation: Do not use top crust. In a medium bowl combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup cornmeal, 3/4 teaspoon cinnamon and 3 tablespoons softened butter until blended. Crumble over filling. Bake as above.
Decorated Lattice Variation: Cut top crust into 3/4-inch wide strips. Set the two end strips and two short strips aside. Arrange remaining strips in a criss-cross pattern on top of blueberries. With the large end of a piping tip or a small knife cut out 15 small circles and 12 small leaves . Brush with milk and sprinkle with sugar. Place in clusters decoratively on the pastry lattice securing with a little milk. Bake as above.
Per portion 317 calories; 48 g carbohydrate; 15 g total fat; 6 g saturated fat; 2 g fiber
Recipe and photo used with permission from: U.S. Highbush Blueberry Council
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