Belly Full · by Amy Flanigan
Blueberry Pie
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 5%
CARBS 51G67% OF CAL
3G FIBER0G ADDED0G INTRINSIC23G OTHER25G TOTAL SUGAR
FAT 11G32% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery pie crust filled with fresh blueberries and a touch of lemon, topped with a cinnamon-spiced streusel. Sweet and juicy filling with a crispy, crumbly topping, best enjoyed with vanilla ice cream.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 9-inch refrigerated rolled pie crust ((homemade or store-bought))
- 18 ounces fresh blueberries (, washed and dried)
- 1/3 cup granulated sugar
- 3 tablespoons raspberry preserves ((optional))
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 & 1/2 tablespoons cornstarch
- 2/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter (, chilled and cubes)
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 5%
CARBS 51G67% OF CAL
3G FIBER0G ADDED0G INTRINSIC23G OTHER25G TOTAL SUGAR
FAT 11G32% OF CAL
5G SAT6G 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
- 30m
- Cook
- 50m
- Sodium
- 141mg
- Total sugar
- 25g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 22mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.