Try this Patched Blueberry Pie recipe, or contribute your own.
Suggest a better descriptionPie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms. Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan. Mix remaining 10 3/4 tsp equal, 2 tsp cornstarch, apple juice, and lemon juice in small saucepan; heat to boiling, whisking until thickened, about 1 minute. Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple juice mixture into blueberries. Spoon blueberry mixture into pastry. Roll remaining pastry on lightly floured surface to 1/8" thickness; cut into 1/2" strips. Lay pastry strips across top of pie and weave ito lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edges. Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack. Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat. Posted to EAT-LF Digest by "carolreu@interl.net"
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 8 servings | ||
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Calories: 107 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 348.2mg | 12 % | |
Potassium 55.9mg | 1 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 22g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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