Try this Blueberry Lattice Pie recipe, or contribute your own.
Suggest a better description*If using frozen blueberries, thaw before using and drain thoroughly. Roll out pastry and use to line the base and sides of a 20cm round pie dish. Mix brown sugar, cornflour, lemon rind, spice, blueberries and apple together. Fill pastry base with blueberry mixture. Defrost lattice topping for 5 minutes. Working from the middle, gently separate lattice topping. Ease lattice topping over filling, trimming to neaten edge. Sprinkle surface with raw sugar. Bake at 200 C for 10 minutes. Reduce oven temperature to 180 C and bake a further 40 minutes or until pastry is golden and cooked. Serve warm or cold.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 6 servings | ||
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Calories: 215 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.9mg | 0 % | |
Potassium 92mg | 2 % | |
Total Carbohydrate 54g | 16 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 51.8g | ||
Protein 0.4g | 1 % | |
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: 215
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