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Crunchy Crust Blueberry Swirl Pie

(6)

2 reviews

30 min prep time
3 hr 30 min total time
10 ingredients
8 servings

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An ordinary can of pie filling becomes extraordinary in this beautiful dessert that’s a breeze to make.

Bake-Off® Contest 23, 1972

Mrs. Richard Furry

LaMesa, California

Ingredients

Crust

1/2: cup butter or margarine

3/4: cup all-purpose or self-rising flour

1/2: cup quick-cooking oats

1/2: cup chopped nuts

2: tablespoons sugar

Filling

1: box (4-serving size) lemon-flavored gelatin

1/2: cup boiling water

1: can (21 oz) blueberry pie filling

1/2: cup sour cream

Topping, if desired

: Whipped cream

Steps

1 Heat oven to 400°F. Butter 9-inch glass pie plate.
2 In 2 1/2-quart microwavable bowl, microwave 1/2 cup butter uncovered on High 30 seconds, adding 10 seconds as needed until butter melts. Stir in flour, oats, nuts and sugar. Press in bottom and side of pie plate. Bake 11 to 13 minutes or until edges are golden brown.
3 Meanwhile, in 1 1/2-quart bowl, dissolve gelatin in boiling water. Stir in pie filling. Refrigerate until thickened, about 1 hour.
4 Pour filling mixture into crust. Spoon sour cream by tablespoonfuls on top. Cut through sour cream and lightly fold filling over it, making swirls. Refrigerate 2 hours or until cold. Top individual servings with whipped cream. Cover and refrigerate any remaining pie.

1 Heat oven to 400°F. Butter 9-inch glass pie plate.
2 In 2 1/2-quart microwavable bowl, microwave 1/2 cup butter uncovered on High 30 seconds, adding 10 seconds as needed until butter melts. Stir in flour, oats, nuts and sugar. Press in bottom and side of pie plate. Bake 11 to 13 minutes or until edges are golden brown.
3 Meanwhile, in 1 1/2-quart bowl, dissolve gelatin in boiling water. Stir in pie filling. Refrigerate until thickened, about 1 hour.
4 Pour filling mixture into crust. Spoon sour cream by tablespoonfuls on top. Cut through sour cream and lightly fold filling over it, making swirls. Refrigerate 2 hours or until cold. Top individual servings with whipped cream. Cover and refrigerate any remaining pie.

Expert Tips

Make sure to use quick-cooking oats in this recipe. Instant or old-fashioned oats will not work.

Mrs. Richard Furry, from La Mesa, CA, was one of the 100 finalists in Bake-Off® Contest 23, 1972.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 30%
Saturated Fat 10g 48% Trans Fat 1/2g
Cholesterol: 40mg; 13%
Sodium: 140mg; 6%
Total Carbohydrate: 47g; 16%
Dietary Fiber 2g 9% Sugars 31g
Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 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; 4 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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