Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- 1 tbsp orange peel
- 3/4 tsp nutmeg
- 1/2 tsp cardamom
- 1 tbsp orange juice
- 6 cup fresh blueberry
- 1 pack pie crust mix
- 2 tbsp butter or margarine
- 1 tbsp 2% lowfat milk
- 1/4 cup sesame seeds
- =
Directions
In a large bowl, combine sugar, cornstarch, orange peel, nutmeg, cardamom and orange juice. Add blueberries; toss well and set aside. Prepare pie crust mix as label directs. Roll into a 12-inch circle, 1/8th-inch thick. Pour blueberry mixture into an unlined deep 10-inch pie plate. Dot with butter. Top with pastry; turn under and flute edges. Make slits in pastry for steam to escape. Brush with milk. Sprinkle with sesame seeds. Bake in preheated 425 °F. Oven for 40 minutes or until crust is browned and juice begins to bubble through slits. Serve warm or cool. Cut into 8 pieces. Note: If fresh blueberries are unavailable, use dry-pack frozen blueberries.