Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| 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
- Pastry for one 9" pie crust
- 5 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 3 teaspoons flour
- 1 1/2 teaspoons butter or margarine
- 1/4 teaspoon salt
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Directions
Roll out pastry 1 inch wider all around than outer rim of pie pan. Fit pastry into pan.
Make a high, stand-up rim; flute edges. Prick sides and bottom of pastry with a fork.
Bake in a preheated oven until golden; 10-12 minutes; cool.
In a medium saucepan, combine 2 cups of the blueberries, both sugars, flour, butter, salt, and lemon juice.
Cook and stir over low heat until mixture boils and thickens. Cool.
Stir in remaining 3 cups of blueberries and the vanilla extract. Spoon into prepared pie shell and refrigerate until firm; about 4 hours.
Serve with vanilla flavored whipped cream, if desired.