Phyllis' Blueberry Pie
A delightful blueberry pie with a crunchy pecan crust and sweet-tart blueberry filling, perfect for summer gatherings or cozy dessert moments with family and friends.
Ingredients
Instructions
- Mix flour and crushed pecans; add melted butter and mix thoroughly.
- Press the mixture into a pie plate and bake at 350°F for 20 minutes.
- Combine 1 cup of blueberries, water, and sugar in a saucepan.
- Bring to a boil and cook for 1 minute while full boiling.
- Mix cornstarch with 1/4 cup cold water to make a slurry.
- Add the cornstarch mixture to the boiling blueberries and cook until thickened.
- Add 3 cups of remaining blueberries and mix well.
- Pour the blueberry filling into the pre-baked crust and chill before serving.
Tips & Substitutions
For a richer crust, try substituting half of the butter with a mix of cream cheese and butter. If you prefer a nuttier flavor, consider using walnuts instead of pecans. Make sure to use fresh blueberries for the best taste; frozen blueberries can work but may release more juice than fresh. If you're looking for other American recipes, consider browsing for options that include seasonal fruits.
Serving Suggestions
Serve Phyllis' Blueberry Pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. It pairs beautifully with Sweet Potatoes With Cider And Brown Sugar for a comforting meal. For an extra touch, sprinkle some crushed Kathryn Pecans on top before serving to enhance the flavor and texture.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh for up to 3 days. If you prefer to freeze it, wrap the pie tightly in foil and place it in a freezer-safe container; it can last for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm slices in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Phyllis' Blueberry Pie contains roughly 337 calories, with 4g protein, 46g carbohydrates, and 16g fat. It is a good source of vitamin C (15% of the Daily Value) and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie recipe?
Yes, you can substitute blueberries with other berries like raspberries or blackberries, or even a mix of different fruits. Just be mindful of the sweetness, as some fruits may require adjustments in sugar.
How can I tell when the pie filling is thick enough?
The pie filling is thick enough when it coats the back of a spoon and holds its shape. It should not be runny. If it appears too thin, continue cooking for another minute or two while stirring continuously.
Can I make the crust ahead of time?
Absolutely! You can prepare the crust a day in advance. Just wrap it in plastic wrap and store it in the refrigerator. When you're ready to use it, roll it out and bake as directed in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).