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Prep 15min
Total30min
Servings6
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Ingredients
2
cups fresh blueberries
1/3
cup granulated sugar
1 1/2
tablespoons cornstarch
2
tablespoons water
1/4
teaspoon almond extract
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup sliced almonds
1
teaspoon white decorator sugar crystals
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Steps
1
Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
2
Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
3
Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
4
Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.
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Look for decorator sugar crystals in the gourmet section of supermarkets or in cake-decorating supply stores.
Store Pillsbury™ refrigerated pie crusts in the main part of the refrigerator rather than in the door or the crisper. For longer storage, freeze it before the "use-by" date for up to two months.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
110
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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