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Blueberry Lattice Pie Recipe
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Blueberry syrup||1⁄2 Cup (8 tbs)|
|Frozen sweetened blueberries||24 Ounce, thawed and drained (2 Packages)|
|Lemon juice||1 Tablespoon|
|Pastry||1 (For 8-Inch Lattice-Top Pie, Unbaked)|
Calories 235 Calories from Fat 40
% Daily Value*
Total Fat 4 g6.9%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 5.4 mg
Sodium 131.8 mg5.5%
Total Carbohydrates 51 g17.1%
Dietary Fiber 3.4 g13.7%
Sugars 37.6 g
Protein 1 g2.3%
Vitamin A 2.4% Vitamin C 3.8%
Calcium 1% Iron 3.1%
*Based on a 2000 Calorie diet
Roll out half the pastry, line an 8-inch pie pan, and trim.
Pour in berry mixture and dot with butter.
Roll out rest of pastry.
Cut 1/2-inch strips with pastry cutter or knife.
Lay across pie, lattice fashion.
Seal edges and press together with fork.
Bake in preheated hot oven (400°F.) for 45 minutes.
Makes 6 servings.