Blueberry Pie

Serves: 8
Total Calories: 231


2 quarts fresh blueberries
1 cup sugar
3 tablespoons cornstarch
1 9 inch Pie Crust 1, double recipe
1 tablespoon liquid egg substitute


Mix the blueberries, sugar and cornstarch together. Pour the berries into the pie plate and cover with the second crust. Trim the second crust and seal the edges with a fork. Brush the top with the liquid egg substitute.

Bake for 35 minutes at 350 degrees until the crust is lightly browned. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 8
Total Calories: 231
Calories from Fat: 0

This Blueberry Pie recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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