Blueberry Marshmallow Pie
This tasty blueberry pie is a crowd-pleaser for all ages. When buying blueberry pie filling try to find an organic brand if possible, and/or one that does not list any added preservatives or use the recipe for our ICadvice All Purpose Blueberry Pie Filling.
If you choose to omit the fresh citrus peel you could try adding a couple of drops of orange extract to the blueberry pie filling when you are mixing it with the marshmallows, or leave out the orange bit all together – it’s still awesome!
Blueberry Marshmallow Pie
¼ cup white sugar
½ all-purpose flour (unbleached and/or organic if possible)
3 tbsp butter (unsalted)
21 ounces of blueberry pie filling
1 cup of marshmallows
2 tbsp grated fresh orange zest (optional)
1 unbaked 9 inch pie crust in a pie plat (dish)
Preheat you oven to 400°F.
In a mixing bowl combine the flour and sugar. Using a pastry blender or two forks add cut in the butter and add one tablespoon of the orange zest (if using). Continue mixing until the mixture forms small crumbs.
In a second mixing bowl combine the marshmallows, blueberry pie filling, and remaining orange zest (if using).
Pour the blueberry mixture into the unbaked pie crust, and sprinkle the crumb mixture over top of the blueberries.
Bake for 25-30 minutes (check at the 20 minute mark) or until the crust is lightly golden. Transfer pie plat to a wire rack and allow it time to cool off a bit before serving.
Once cooled any leftovers can be covered and stored in the fridge for up to three days.
Makes about 7-8 slices of pie