This blueberry pie recipe is not runny and has a mystery ingredient that adds a nice twist. I came up with this tasty version while 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.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 5 cups fresh blueberries (preferably wild)
- ½ cup white sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon, or more to taste
- ¼ teaspoon almond extract
- ¼ cup butter, cut into small pieces
- 1 tablespoon milk (Optional)
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust into the bottom and sides of a 9-inch pie pan; set aside.
- Stir together blueberries, sugar, flour, and cinnamon in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust.
- Dot blueberry mixture with butter pieces. Top with second pie crust, crimping the edges together to seal. Brush top crust with milk. Use a knife to cut slits into the top crust for steam to escape while baking. Wrap the edges of the pie with aluminum foil to avoid burning.
- Bake in the preheated oven for 25 minutes. Remove foil; continue baking until filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.
