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Blueberry-Pecan Streusel Pie
Blueberry-Pecan Streusel Pie
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Prep Time:
15 minutes
Total Time:
4 hours 35 minutes
Blueberry pie with a delicious pecan streusel topping for a flavorful, nutty crunch.
Ingredients:
  • 4 cups frozen DOLE® Blueberries (from 32-oz package)
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
  • 1/4 cup butter, melted
  • 2/3 cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 cup chopped pecans
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
Instructions:
  • Preheat oven to a toasty 400°F and pop in a cookie sheet.
  • Mix the Filling ingredients in a medium bowl until well combined. Spread the mixture evenly into the frozen pie crust.
  • Bake on a cookie sheet for 55 to 60 minutes, or until the topping is bubbly and the crust edges are a light golden brown. In the last 20 minutes, cover the crust edges with strips of foil to prevent over-browning.
  • Combine the Topping ingredients in a small bowl until they form a crumbly mixture using a fork.
  • Take the pie out of the oven and evenly sprinkle the topping over the filling. Cover the crust edges with foil strips and place the pie back on the cookie sheet.
  • Bake for 15 to 20 minutes until the topping turns a beautiful golden brown. Allow to cool completely for about 3 hours.

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