Fresh Blueberry Pie

Dairy Free
Health score
3%
Fresh Blueberry Pie
220 min.
8
355kcal

Suggestions


Indulge in the delightful taste of summer with this Fresh Blueberry Pie, a perfect dairy-free dessert that will impress your family and friends. Bursting with the natural sweetness of fresh blueberries, this pie is not only a treat for the taste buds but also a feast for the eyes. The vibrant blue hue of the berries, combined with the golden, flaky crust, makes it an irresistible centerpiece for any gathering.

What sets this pie apart is its simplicity and the use of wholesome ingredients. With just a handful of pantry staples, you can create a dessert that feels gourmet. The combination of cornstarch and sugar creates a luscious filling that beautifully complements the tartness of the blueberries, while a hint of cinnamon and fresh lemon juice adds a refreshing twist. The decorative pie crust shapes on top not only enhance the visual appeal but also provide a delightful crunch with every bite.

Whether you're celebrating a special occasion or simply craving a sweet treat, this Fresh Blueberry Pie is sure to satisfy. With a preparation time of just over three hours, it allows for a leisurely afternoon of baking, making it a wonderful activity to share with loved ones. Serve it warm or chilled, and watch as everyone savors each slice of this deliciously fruity dessert. Get ready to make memories around the table with this delightful pie!

Ingredients

  • cups blueberries fresh
  • tablespoons cornstarch 
  • 0.5 teaspoon ground cinnamon 
  • tablespoon juice of lemon fresh
  • 0.5 teaspoon lemon zest grated
  • box pie crust dough refrigerated softened pillsbury®
  • 0.8 cup sugar 
  • cup water 

Equipment

  • sauce pan
  • oven
  • cookie cutter

Directions

  1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust
  2. Baked Shell. Set aside.
  3. Roll out second pie crust and use a cookie cutter to cut decorative shapes for the top of the pie.
  4. Bake 7 minutes; set aside.
  5. In 2-quart saucepan, combine sugar and cornstarch.
  6. Mix well. Gradually stir in water. Cook and stir over medium heat until clear, about 10 minutes.
  7. Add 1 1/2 cups of the blueberries. Reduce heat to low; cover. Cook until berries come back to a boil, about 10 minutes.
  8. Add cinnamon, lemon juice and lemon peel. Stir.
  9. Add remaining blueberries. Stir.
  10. Pour into cooled, baked pie shell.
  11. Add decorative pie crust shapes to top of pie.
  12. Let pie stand until set, about 3 hours.

Nutrition Facts

Calories355kcal
Protein4.04%
Fat33.23%
Carbs62.73%

Properties

Glycemic Index
14.39
Glycemic Load
16.67
Inflammation Score
-4
Nutrition Score
6.2678261191949%

Flavonoids

Cyanidin
6.26mg
Petunidin
23.33mg
Delphinidin
26.22mg
Malvidin
50.02mg
Peonidin
15.01mg
Catechin
3.91mg
Epigallocatechin
0.49mg
Epicatechin
0.46mg
Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Luteolin
0.15mg
Kaempferol
1.23mg
Myricetin
0.96mg
Quercetin
5.68mg
Gallocatechin
0.09mg

Nutrients percent of daily need

Calories:355.08kcal
17.75%
Fat:13.35g
20.53%
Saturated Fat:4.1g
25.64%
Carbohydrates:56.7g
18.9%
Net Carbohydrates:53.56g
19.48%
Sugar:26.14g
29.04%
Cholesterol:0mg
0%
Sodium:207.21mg
9.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.65g
7.3%
Manganese:0.49mg
24.7%
Vitamin K:17.97µg
17.12%
Fiber:3.14g
12.55%
Vitamin B1:0.17mg
11.03%
Folate:39.84µg
9.96%
Vitamin C:8.07mg
9.78%
Iron:1.54mg
8.58%
Vitamin B3:1.66mg
8.32%
Vitamin B2:0.12mg
7.02%
Phosphorus:45.51mg
4.55%
Selenium:3.13µg
4.47%
Copper:0.09mg
4.4%
Vitamin E:0.66mg
4.39%
Vitamin B6:0.06mg
3.24%
Magnesium:12.53mg
3.13%
Potassium:108.61mg
3.1%
Vitamin B5:0.3mg
2.98%
Zinc:0.35mg
2.36%
Calcium:16.61mg
1.66%