Description
A delightful blueberry pie that captures the essence of summer with a crunchy crust and sweet blueberry filling.
Ingrédients
ÉCHELLE
- 4–5 cups (600–750 g) fresh blueberries
- ¾ cup (150 g) sugar
- 2 tablespoons quick tapioca
- 2 rounds of pie crust (9 in/23 cm)
Préparation
- Prepare the crust – Roll out one pie crust into a pie dish. No stress if it’s not perfect!
- Add the blueberries directly into the crust, feel free to pack them in!
- Mix together tapioca and sugar in a small bowl, then sprinkle over the blueberries.
- Cover with the second crust, sealing the edges well to prevent leaks.
- Bake in the oven at 350°F (180°C) for about 45 minutes until the crust is golden brown.
Notes
Try adding lemon zest or cinnamon for a unique flavor twist.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Mots clés: blueberry pie, dessert, easy dessert, summer recipe, vegetarian