Ingredients
8
8 servings
- •1 (14.1 ounce) package double-crust pie pastry, thawed
- •5 cups fresh blueberries (preferably wild)
- •0.5 cup white sugar
- •0.25 cup all-purpose flour
- •0.5 teaspoon ground cinnamon, or more to taste
- •0.25 teaspoon almond extract
- •0.25 cup butter, cut into small pieces
- •1 tablespoon milk
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 394
- Carbohydrate: 49g
- Fat: 21g
- Fiber: 4g
- Protein: 4g
- Sugar: 22g
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