Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Blueberry Pie
NUTRITION · PER SERVING110M COOK
CAL 25%·PRO 13%
CARBS 63G52% OF CAL
7G FIBER0G ADDED0G INTRINSIC26G OTHER31G TOTAL SUGAR
FAT 26G47% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic fruit pie with blueberry filling and all-butter crust, baked until golden brown. Sweet and tangy with a flaky texture. A traditional summer dessert.
dessertamericanbaked good🍪 sheet pan⚙️ food processor🥧 baking dish🔥 oven🌀 blendervegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups fresh blueberries (2 ¼ pounds or 36 ounces, see note below for frozen)
- ⅔ cup granulated sugar (or up to ¾ cup if berries are on the tart side)
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes (16 tablespoons)
- 6-7 tablespoons ice-cold water
- 1 egg
- 1 tablespoon milk (or water)
- coarse turbinado sugar (optional)
At a glance
PER SERVING · TIME 110M
CAL 25%·PRO 13%
CARBS 63G52% OF CAL
7G FIBER0G ADDED0G INTRINSIC26G OTHER31G TOTAL SUGAR
FAT 26G47% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 1h
- Sodium
- 232mg
- Total sugar
- 31g
- Added sugar
- ≥18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.