Fresh Blueberry Pie
|Fresh blueberries/Or equivalent frozen, / canned, drained blueberries||4 Cup (64 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Flaky pastry/1 package piecrust mix||1|
1. Wash berries gently; drain well; place in a large bowl. Sprinkle with sugar, flour, salt, cloves, cinnamon; toss to mix.
2. Prepare pastry. Spoon blueberry mixture into bottom crust; dot with butter. Cover with top crust. Pinch crust edges together; turn up and in. Pinch again to form a stand-up edge; flute. Brush crust with milk or cream; sprinkle with sugar.
3. Bake in a hot oven (425°) 15 minutes; then lower oven temperature to 350° and continue to bake 35 minutes longer, or until pastry is golden and juices bubble up. Cool at least 1 hour on wire rack.
Calories 481 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 24.9 mg8.3%
Sodium 142.8 mg5.9%
Total Carbohydrates 91 g30.2%
Dietary Fiber 4.5 g18.1%
Sugars 75.1 g
Protein 3 g6.5%
Vitamin A 7.4% Vitamin C 24.4%
Calcium 2.7% Iron 4.7%
*Based on a 2000 Calorie diet