Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Blueberry Pie
Ingredients
Directions
Prepare
Line a deep plate with plain paste.
Fill the plate with berries slightly dredged with flour.
Sprinkle the berries with sugar and salt.
If desired, sweeten with one‑third molasses and two‑thirds sugar.
Cut six green grapes (seed removed) into small pieces and add to improve flavor, especially when huckleberries are used instead of blueberries.
Bake
Cover the filling.
Bake forty‑five to fifty minutes in a moderate oven.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Berries
- Form the filling and supply the main fruit flavor and juice.
- Flour
- Lightly coats the berries to help thicken their juices as the pie bakes.
- Sugar
- Sweetens the filling and helps draw out juice from the berries.
The step that matters
Covering the filling. Sealing the berries under the crust traps steam and juice so the filling thickens and the crust bakes evenly instead of drying out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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