8 Serves
81 Mins
2 g
59 g
9 g
Preheat your oven to 190°C and prepare your pie crust dough on a floured surface.
Ingredients, vitamins, and health benefits
Pie Crust Dough
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Vitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
144 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
31 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
In a large mixing bowl, toss the blueberries with sugar and cornstarch until evenly coated to create the filling.
Roll out the pie crust dough and line your pie form, then pour the blueberry mixture into the crust.
Cover with a top layer of crust, crimp the edges to seal, and cut small slits in the top to allow steam to escape while baking in the oven.
Blueberries
Sugar
Cornstarch
Vitamin A
4 µg / 900 µgVitamin C
12 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
31 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2
g34
g15
g
American
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
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