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Suggest a better descriptionPAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : 1. SEE RECIPE NOS. IG002 AND I00100.. 2. USE FROZEN BLUEBERRIES. THAWING IS NOT NECESSARY. 3. COMBINE RESERVED JUICE AND SALT; BRING TO A BOIL. 4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE FROM HEAT. 5. FOLD BERRIES AND BUTTER OR MARGARINE CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY. 6. POUR ABOUT 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. SEAL EDGES. 7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 8 WEDGES PER PIE. Recipe Number: I01501 SERVING SIZE: 1/8 PIE From the
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 406 | ||
Calories from Fat: 184 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 1.2mg | 0 % | |
Potassium 40mg | 1 % | |
Total Carbohydrate 52.7g | 16 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 51.8g | ||
Protein 2.9g | 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: 406
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