SPRINKLE berries with lemon juice; set aside.
FIT half of pastry in a 9-inch pieplate according to package directions.
COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400? for 35 minutes or until golden.
Cover edges with aluminum foil to prevent overbrowning, if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1974g)|
|Recipe Makes: 4|
|Calories from Fat: 1465 (27%)|
|Amt Per Serving||% DV|
|Total Fat 162.7g||217 %|
|Saturated Fat 51.2g||256 %|
|Monounsaturated Fat 71.2g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 260.8mg||80 %|
|Sodium 2605.4mg||90 %|
|Potassium 1207.5mg||32 %|
|Total Carbohydrate 975.1g||287 %|
|Dietary Fiber 31g||124 %|
|Sugars, other 944.1g|
|Protein 44.6g||64 %|
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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: 5419
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