from courier times 2017
Source: from courier times 2017
Crust: stir together the crackers, cinnamon and sugars in a large bowl. stir in butter until evenly blended and moist. Transfer to 9-inch pie plate. Even out the mixture and press into the bottom and up sides of pie plate, using a ramekin or small bowl. Bake 350 for 8 minutes. (I added this)
Filling: Puree 2 cups of the blueberries in a food processor until smooth. (Should yield about 1 1/2 cups.)
Whisk together sugars, cornstarch and pectin in a 2 1/2 qt saucepan. Heat over medium-high and bring to boil while whisking periodically until sugar and pectin have melted and the mixture has thickened, 3-4 minutes. Make sure the bubbles break the entire surface to ensure it fully thickens. Remove to cool at room temp about 20 minutes.
Gently toss the remaining blueberries in a large bowl with the lemon juice. Fold the cooled puree into the blueberries. and transfer to the prepared pie shell.
Using a rubber spatula, evenly mound the filling with a slight tome in the center while gently and firmly packing the filling. Refrigerate to chill at least 5 hours or overnight.
Should the graham crust be cooked and cooled before filling since this pie does not get baked?
Use less berries if using a prepared graham crust.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 337 | ||
Calories from Fat: 118 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 30.4mg | 9 % | |
Sodium 5403.3mg | 186 % | |
Potassium 135mg | 4 % | |
Total Carbohydrate 56.3g | 17 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 53.7g | ||
Protein 1.7g | 2 % | |
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: 337
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