Easy Blueberry Pie

Who needs a rolling pin? Use RTE crusts and a freshly baked pie is only minutes away!

By: Jodie Shield, RDN

I love baking fresh pies, but homemade piecrust is another story! Sure it tastes amazing, but it takes so long to make! My shortcut: ready-to-eat refrigerator crusts. Make sure you let them sit at room temperature for 30 minutes – dough cracks if it’s too cold. Simply press the crust into a 9-inch pan and follow my lightened up recipe for blueberry pie. I cut way back on the sugar, but leave it out if you like tart rather than sweet pie. Never made a pie before or need a refresher? Check out my top 10 pie baking tips. Blueberry lovers will want to try my blueberry crisp and whole-wheat blueberry muffins – both are on my new app Time To Eat Healthy.

Easy Blueberry Pie

8 Servings

 Prep Time = 15 minutes

Cooking Time = 35 minutes

Ingredients: 1 (14-ounce) package 9-inch refrigerated pie crusts

• 5 cups fresh blueberries
• 1 tablespoon lemon juice
• ¼ cup sugar, optional
• 1/3 cup flour
• ½ teaspoon cinnamon

Directions:

1. Preheat oven to 425°F.
2. Remove piecrusts from refrigerator and let come to room temperature.
3. Rinse and drain blueberries; add to large bowl and gently toss with lemon juice.
4. Add sugar (if using), flour and cinnamon to berries; gently toss until combined.
5. Place one pie crust on bottom of 9-inch pie pan; add berries and top with remaining piecrust. Pinch together sides to create a seal. Using a knife, cut slits on top crust to vent and let steam escape.
6. Bake for 35 minutes or until slightly browned and berries are bubbling.  Check halfway as you may need to cover with foil if with foil if edges get too brown.

Nutritional Information per Serving (slice without added sugar): 264 calories, 3 grams protein, 37 grams carbohydrate, 13 grams fat, 5.5 grams saturated fat, 5.5 milligrams cholesterol, 2 grams fiber, 258 milligrams sodium

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