By Leah Davey
Fresh Blueberry Pie (red cookbook)
5 cups fresh blueberries or 20oz / 740g frozen
375F / 190c
Updated at: Fri, 08 Mar 2024 03:27:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories431.2 kcal (22%)
Total Fat16.3 g (23%)
Carbs70.7 g (27%)
Sugars34.2 g (38%)
Protein2.8 g (6%)
Sodium284.9 mg (14%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
In a mixing bowl combine sugar, flour, lemon
peel, and salt. Add sugar mixture to blueber-
ries; toss to coat fruit. Fill a pastry-lined 9-inch
pie plate with blueberry mixture. Drizzle with
lemon juice and dot with butter or margarine
Adjust top crust. Seal and flute edge. Cover
edge of pie with foil. Bake in a 375° oven for
20 minutes. Remove foil and bake for 20 to
25 minutes more or till crust is golden. Cool on
a wire rack. Makes 8 servings.
Note: If using frozen blueberries, increase
the all-purpose flour to 1/3 cup.
