Dessert

Crunchy Blueberry Pie is for Dessert.

Crunchy Blueberry Pie takes 30 minutes to prepare.

Crunchy Blueberry Pie takes 50 minutes to cook.

Crunchy Blueberry Pie makes 8 servings.

The ingredients for Crunchy Blueberry Pie are:

Crust: 1 cup flour
1/3 cup plus 1 T. Buttery flavor Crisco
1/4 tsp salt
2 T nonfat milk
Filling: 4 cups fresh blueberries
1 T lemon juice
1/2 cup granulated sugar
1/4 cup flour
1 tsp cinnamon
Topping: 1/2 cup flour
1/3 cup sugar
1/4 cup butter

Here is how you make Crunchy Blueberry Pie:

Mix 1 cup flour, salt and crisco with a fork or pastry blender. Add cold milk and mix until thoroughly mixed. Form into a ball and roll out between two pieces of waxed paper. Place a cookie sheet with no sides under the waxed paper. Remove top sheet of waxed paper and place 9 inch pie tin on top of pastry. Flip cookie sheet over and remove sheet and remaining piece of waxed paper. Fit pie crust into pie tin pinching edges. Dust the top of the crust with a minute amount of flour and set aside.Wash and sort blueberries and put 4 cups into a large bowel. Sprinkle one T lemon juice over blueberries. In a smaller bowl mix i/2 cup sugar, 1/4 cup flour and 1 tsp cinnamon. Mix thoroughly with blueberries. Set aside. Mix 1/2 cup flour and 1/3 cup sugar. Cut butter in with a fork. Make sure butter is straight out of the refrigerator. When the mixture resembles coarse crumbs it is done.Put Blueberry mixture into pie shell. Sprinkle crumb mixture on top. Bake in a 475 degree oven for 10 minutes. Lower heat to 350 and bake 35 to 40 minutes. Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user JANEYJ..

The nutritional information for Crunchy Blueberry Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 360.6

• Total Fat: 15.8 g
• Cholesterol: 15.3 mg
• Sodium: 120.4 mg
• Total Carbs: 52.5 g
• Dietary Fiber: 2.9 g
• Protein: 3.5 g