Blueberry Pie Blueberry Pie

Blueberry Pie IMAGE Image by: Blueberry Pie IMAGE Author: Canadian Living

Blueberries are naturally high in antioxidants and a great source of vitamin C. They are also a wonder-snack, cereal topper and, of course, are perfect for baking. 

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2011


Filling :


Filling: In large bowl, combine blueberries, sugar, flour, lemon zest and lemon juice; set aside.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape
in filling.

Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.

Bake on baking sheet in bottom third of 425°F (220°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.

Nutritional facts Per serving: about

  • Sodium 217 mg
  • Protein 6 g
  • Calories 513.0
  • Total fat 25 g
  • Potassium 140 mg
  • Cholesterol 74 mg
  • Saturated fat 13 g
  • Total carbohydrate 68 g


  • Iron 17.0
  • Folate 43.0
  • Calcium 2.0
  • Vitamin A 15.0
  • Vitamin C 10.0
Share X

Blueberry Pie