Photo: Priscilla Du Preez
Fresh Blueberry Pie I
10 ingredients
30 min + 40 min
1 - 9 inch double-crust pie
openrecipes
"Mom made this pie when blueberries were in season."
Estimated Nutrition (whole recipe, rough)
714
Calories
15g
Protein
14g
Fat
134g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 4 cups fresh blueberries
- 2/3 cup white sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon quick-cooking tapioca
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1 1/2 tablespoons lemon juice
- 1/2 tablespoon butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes