- 1 Refrigerated Pie Crust
- 2 (15 ounce) cans blueberries in syrup
- 1 cup white sugar
- 1/3 cup all-purpose four
- 1/8 teaspoon salt
- 2 tablespoons butter
- 1/4 teaspoon almond extract
- 1 egg yolk
- Pie Crumb Topping or Refrigerated Pie Crust for pie top.
Preparation time 20mins
Cooking time 55mins
Preheat oven to 400 degrees.
Drain blueberries and reserve liquid.
In saucepan combine sugar, flour, and salt until thoroughly blended.
Stir in 1 cup of blueberry liquid and stir until thoroughly combined.
Bring mixture to a boil, stirring often. Reduce heat and simmer for 5 minutes constantly stirring.
Once mixture has thickened, add butter, almond extract and blueberries. Let mixture cool.
Prepare pie crust in a 9 inch pie pan and brush lightly with egg yolk.
Pour cooled blueberry mixture into pie pan. Either decorate pie with refrigerated pie crust cut into strips and cross in horizontal and vertical directions into a weaved pattern or decorate pie top with crumb topping (see Crumb Pie Topping recipe).
Bake for 35 minutes or until pie filling appears to be set and slighly bubbling.