Linda's blueberry pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 391.2
- Total Fat: 24.3 g
- Cholesterol: 0.0 mg
- Sodium: 197.4 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 2.9 g
- Protein: 4.1 g
View full nutritional breakdown of Linda's blueberry pie calories by ingredient
Number of Servings: 8
Ingredients
-
2 cups all purpose white flour
1 cup Crisco shortening
2/3 tsp. salt
4 TBSP ginger ale or apple juice
4 cups blueberries
1/4 cup all purpose white flour
3/4 cup Splenda
Directions
Preheat oven to 400F.
Combine 2 cups all purpose white flour with salt. Cut in 1 cup Crisco shortening until mixture has a coarse appearance. Add the ginger ale or apple juice and mix well until a ball is formed. Seperate ball in 2 equal parts for a double crust pie. Roll out into circle large enough for your pie plate. Place one half in bottom of pie plate.
Combine blueberries with Splenda and 1/4 cup all purpose white flour. Turn into pie dough lined pie plate. Cover with other dough.
Bake at 400F for about 20 minutes. Reduce temperature to 350F and continue baking for another 30-40 minutes. Cover the outside edge with foil if edges are getting too brown.
Serving Size: makes 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user DNLSAUVE.
Combine 2 cups all purpose white flour with salt. Cut in 1 cup Crisco shortening until mixture has a coarse appearance. Add the ginger ale or apple juice and mix well until a ball is formed. Seperate ball in 2 equal parts for a double crust pie. Roll out into circle large enough for your pie plate. Place one half in bottom of pie plate.
Combine blueberries with Splenda and 1/4 cup all purpose white flour. Turn into pie dough lined pie plate. Cover with other dough.
Bake at 400F for about 20 minutes. Reduce temperature to 350F and continue baking for another 30-40 minutes. Cover the outside edge with foil if edges are getting too brown.
Serving Size: makes 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user DNLSAUVE.
