BLUEBERRY-PECAN STREUSEL PIE

Blueberry-Pecan Streusel Pie image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h35m

Yield 8

Number Of Ingredients 11

Previous Next

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

Steps:

Heat oven to 400°F. Place cookie sheet in oven.
In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
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.
In small bowl, mix Topping ingredients with fork until crumbly.
Remove pie from oven. Sprinkle topping evenly over filling. Cover edges of crust with foil strips. Return to cookie sheet.
Bake 15 to 20 minutes or until topping is golden brown. Cool completely, about 3 hours.

Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 29 g, TransFat 0 g