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.
Ingredients
- double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
- blueberries (preferably wild): 5 cups (fresh)
- white sugar: 0.5 cup
- all-purpose flour: 0.25 cup
- ground cinnamon: 0.5 tsp (to taste)
- almond extract: 0.25 tsp
- butter: 0.25 cup (cut into small pieces)
- milk: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
