easy; use purchased ready to use crusts
Heat oven to 425 F.
Put one pie crust in the bottom of a pie pan.
Combine sugar, cornstarch, flour, cinnamon, nutmeg and salt in a mixing bowl.
Add blueberries and lemon juice, mix well and pour into the pan on top of the pie crust.
Dot the mixtures with pieces of butter.
Place the remaining crust over the filling and seal the edge by crimping the dough together.
Cut four to five 2 inch long slits into the top of the crust.
Brush the top with milk and dust with sugar and cinnamon.
Bake at 425 F for 10 minutes and then at 375 F for 50 minutes. If blueberries were frozen, bake for 10 more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 856 | ||
Calories from Fat: 311 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.5g | 46 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 499.6mg | 17 % | |
Potassium 130.2mg | 3 % | |
Total Carbohydrate 133.7g | 39 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 128.3g | ||
Protein 6.7g | 10 % | |
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: 856
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