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Blueberry-Pecan Streusel Pie

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Kitchen Tested

Prep 15 min
Total 4 hr 35 min
Servings 8

The nutty crunch of the pecan streusel topping adds a burst of flavor to this blueberry pie. MORE+ LESS-

By Betty Crocker Kitchens

September 11, 2017

Ingredients

Filling

cups frozen DOLE® Blueberries (from 32-oz package)

1/3

cup granulated sugar

1/4

cup cornstarch

Crust

Pillsbury™ Pet-Ritz™ Frozen Pie Crust Deep Dish (from 12-oz package)

Topping

1/4

cup butter, melted

2/3

cup all-purpose flour

tablespoons packed brown sugar

tablespoons granulated sugar

1/4

cup chopped pecans

1/8

teaspoon ground cinnamon

1/8

teaspoon ground nutmeg

Steps

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1

Heat oven to 400°F. Place cookie sheet in oven.
2

In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
3

Bake on cookie sheet 55 to 60 minutes or until topping is bubbly and crust edges are light golden brown. Cover crust edges with strips of foil last 20 minutes to prevent excessive browning.
4

In small bowl, mix Topping ingredients with fork until crumbly.
5

Remove pie from oven. Sprinkle topping evenly over filling. Cover edges of crust with foil strips. Return to cookie sheet.
6

Bake 15 to 20 minutes or until topping is golden brown. Cool completely, about 3 hours.

Expert Tips

Fruit pies tend to bubble over while baking; the cookie sheet helps to catch any drips.
Top with a scoop of vanilla ice cream for a more decadent dessert.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 135mg; 6%
Potassium: 95mg; 3%
Total Carbohydrate: 55g; 18%
Dietary Fiber 4g 15% Sugars 29g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 2%; 2%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;