Blueberry Pie
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
3080
calories
Calories
Nutritional values
1 tart pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,080 cal. | (147 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 136 g | (117 %) | ||
| Carbohydrates | 403 g | (269 %) | ||
| Sugar added | 61 g | (244 %) | ||
| Roughage | 69.5 g | (232 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 25.9 mg | (216 %) | ||
| Vitamin K | 158.3 μg | (264 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 269 mg | (283 %) | ||
| Potassium | 1,596 mg | (40 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 81.8 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 138 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pie dough
- 150 grams butter
- 350 grams Pastry flour
- ½ tsp salt
- 2 Tbsps cold water
- For the filling
- 1 ⅕ kilograms Blueberries
- 1 generous pinch cloves
- 50 grams sugar
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 2 Tbsps breadcrumbs
Preparation steps
1.
For the pie dough: Combine all ingredients and quickly knead into a ball, cover with plastic wrap and chill for at least 30 minutes in the refrigerator.
2.
For the filling: Rinse the blueberries, drain, mix with the cloves, sugar, honey and lemon juice. Grease the pie dish. On a lightly floured work surface, roll out 2/3 of the dough and use to line the prepared pan. Sprinkle with breadcrumbs and fill with blueberry filling. Roll out the remaining dough, cut out leaf shapes, arrange loosely over the berries, press in gently and brush lightly with water.
3.
Bake in a preheated oven (180°C) (approximately 350°F) for 40 minutes. Serve in the pie dish.
