18 Ingredients
  • 4 pints (8 cups) fresh blueberries
  • 1/4 cup sugar, plus a heavy pinch
  • 1/4 cup water
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon kosher salt
  • 2 tablespoons cold unsalted butter, diced
  • Zest of 1 lemon
  • 1 double 9-inch Pie Crust, recipe follows (2 discs)
  • Beans or pie weights, for blind baking
  • 1 egg, lightly beaten
  • 4 1/2 cups all-purpose flour
  • 2 big pinches sugar
  • 2 pinches salt
  • 2 sticks (1 cup) cold unsalted butter, cubed
  • 1 cup very cold water
  • 2 tablespoons vinegar
Nutrition
5917
296% daily value
1 servings
                                       
                                            vegetarian
     

Fat

430% 279

Saturated

779% 156

Trans

- 8

Monounsaturated

- 80

Polyunsaturated

- 20

Carbs

263% 788

Carbs (net)

- 737

Fiber

203% 51

Sugars

- 172

Sugars, added

- 51

Protein

164% 82

Cholesterol

236% 709

Sodium

147% 3527

Calcium

32% 318

Magnesium

58% 234

Potassium

54% 1901

Iron

185% 33

Zinc

48% 7

Phosphorus

145% 1013

Vitamin A

206% 1852

Vitamin C

243% 146

Thiamin (B1)

337% 5

Riboflavin (B2)

217% 4

Niacin (B3)

205% 41

Vitamin B6

52% 1

Folate equivalent (total)

457% 1827

Folate (food)

- 285

Folic acid

- 907

Vitamin B12

14% 1

Vitamin D

1% 5

Vitamin E

73% 15

Vitamin K

311% 249
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