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Blueberry and Raspberry Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0624
Energy (kCal)628.76
Carbohydrates (g)156.3021
Total fats (g)0.012
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thaw the raspberries sufficiently to separate easily. | 2. Combine in a medium bowl with the blueberries. | 3. In another bowl, stir together the sugar and cornstarch. | 4. Toss gently into the berries. | 5. Set aside. | 6. On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate. | 7. Spoon in the fruit mixture. | 8. Roll out the remaining pastry. | 9. Moisten the rim of the bottom crust with cold water. | 10. Top with the remaining pastry. | 11. Seal, trim and flute the edges. | 12. Cut a steam vent in the centre. | 13. Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden. | 14. Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly. | 15. Serve warm or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pastry double crust pie 1 - - - -
    raspberry 1 package unsweetened frozen - - - -
    blueberry 1 package unsweetened frozen - - - -
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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