Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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 C. flour
- 1 C. water
- 1/2 C. ground pecans
- 2 T. margarine
- 2 T. powdered sugar
- Water
- 1/4 C. plus 1 T. shortening
- Sugar
- 3 C. fresh blueberries
Directions
1.Combine flour, ground pecans and powdered sugar. Mix well.
2.Cut in shortening with pastry blender until mixture resembles coarse meal. Chill flour mixture 15 minutes.
3.Meanwhile, combine blueberries, water, sugar and margarine in 2 quart saucepan. Place over medium heat and bring to a boil. Remove from heat and pour into 2 quart casserole.
4.Remove pastry mixture from refrigerator and roll out onto a lightly floured surface. Cut pastry into oblong strips each 1" wide.
5.Crisscross pastry strips over blueberries. Brush with water and sprinkle lightly with sugar. Bake at 375 degrees F. for 35 minutes or until golden brown.