NO CRUST BLUEBERRY PIE

Recipe from Extension Agent Michelle Estrada

Ingredients

• 2 cups plus 1/4 cup fresh blueberries, divided
• 1 cup plus 2 tablespoons granulated sugar, divided
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Preparation

1. Preheat oven to 350F. Spray a 9-inch round pie dish with cooking spray; set aside.
2. To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
3. In a separate bowl mix melted butter, eggs and extracts.
4. Pour mixtures together and combine; do not overmix.
5. Add 2 cups blueberries and stir.
6. Pour mixture out into pie dish, smoothing the top with a spatula.
7. Sprinkle 1/4 cup blueberries and 2 tablespoons of sugar over the top.
8. Bake for about 40 minutes, or until edges are set and a toothpick inserted in the center comes out clean.
9. Allow pie to cool before slicing and serving.

Nutrition Facts

• Servings per Recipe: 8
• Calories 294
• Fat 12.5 g
• Saturated Fat 7.4 g
• Sodium 97 mg
• Total Carbohydrates 44.2 g
• Fiber 1.6 g
• Protein 4.5 g

To watch this recipe, go to the following link or scan the QR code:

https://go.ncsu.edu/nocrustblueberrypie

Michelle Estrada is an extension agent, specializing in food and nutrition for North Carolina Cooperative Extension in Wayne County.