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Ingredients
- Â Â Pastry for a 9 inch double-crust pie
- 5 c. blueberries
- 1 tsp cinnamon
- 1 tsp allspice
- 2 Tbsp. flour
- 2 tsp grated lemon zest
- 1 Tbsp. lemon juice
- 1/2 c. walnuts, coarsely minced
- 2 Tbsp. unsalted butter or possibly margarine
Directions
- Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the blueberries with the cinnamon, allspice, flour, lemon zest, lemon juice, and walnuts. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at 450 degrees F for 10 min. Reduce the heat to 350 degrees F and bake for 45 min more or possibly till golden.
- Sugar-Free Blueberry Cherry Pieone 9 inch double-crust pie
- Follow the recipe for sugar-free blueberry pie, substituting 2 c. of halved, pitted fresh sweet cherries for 2 c. of blueberries. Bake as directed.
- Sugar-Free Blueberry Strawberry Pieone 9 inch double-crust pie
- Follow the recipe for sugar-free blueberry pie, substituting 2 c. of sliced strawberries for 2 c. of blueberries. Bake as directed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 847g | |
| Calories 1025 | |
| Calories from Fat 464 | 45% |
| Total Fat 53.51g | 67% |
| Saturated Fat 19.07g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 241mg | 10% |
| Potassium 822mg | 23% |
| Total Carbs 135.67g | 36% |
| Dietary Fiber 21.9g | 73% |
| Sugars 71.76g | 48% |
| Protein 17.97g | 29% |
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