Tina’s Russian Blueberry Pie
By
Tina Engelbart
Enjoy a slice of this yummy unleavened blueberry pie after your meal.
Preparation time
3 hours
Cooking time
1 hour
Total time
4 hours
Yield
2 Pies
Ingredients
1 cup butter (room temperature)
2 tablespoons sugar
2 cups flour
2 pints blueberries (1 pint per pie)
1⁄2 cup butter (crumb topping)
1 cup flour (crumb topping)
1 cup sugar (crumb topping)
Instructions
Pie Crust (bottom):
Mix butter, sugar, flour by hand until crumbly, but not too dry. Put in 2 pie pans. Refrigerate for ½ hour (can be done overnight).
Pie Filling:
Mix Blueberries with enough sugar to make sweet – about 2 tablespoons. Place in pie pans. Sprinkle with crumb topping.
Crumb Topping:
Mix butter, flour, and sugar by hand till crumbly. Put over pies.
Bake pies 350 degrees 45 min to 1 hour.
Recipe Type(s)
