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Fresh Blueberry Pie

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Submitted by bob

YIELD

6 servings

PREP

15 min

COOK

35 min

READY

70 min

Ingredients

10 ½ 2.5
CUPS L BLUEBERRIES
fresh
1 237
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
1 1
EACH EACH EGGS
beaten
1 1
EACH EACH PIE SHELL (9 INCH)
frozen
Topping
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
3 45
TABLESPOONS ML MARGARINE
3 45
TABLESPOONS ML PECANS
chopped fine

Directions

Combine and mix flour, sugar, vanilla, salt and egg at medium speed for 5 minutes or until smooth.

Stir in blueberries, pour into 9 inch pastry shell, bake at 400℉ (200℃) for 25 minutes.

Combine 3 tablespoons flour, 3 tablespoons oleo, and 3 tablespoons pecans .

Sprinkle over top of pie.

Bake 10 minutes more.

Chill before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 553g (19.5 oz)
Amount per Serving
Calories 744 35% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 462mg 19%
Total Carbohydrate 40g 40%
Dietary Fiber 10g 42%
Sugars g
Protein 18g
Vitamin A 20% Vitamin C 64%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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