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Ingredientes
- 4 pt fresh or possibly frzn blueberries
- 1 1/2 c. sugar
- 1/2 c. all-purpose flour
- 1/2 tsp grnd cinnamon
- 1/3 c. water
- 2 Tbsp. lemon juice
- 1 tsp vanilla extract
- 1 pkt refrigerated piecrusts - (15 ounce)
- 1/2 c. minced pecans toasted Vanilla ice cream Fresh mint sprigs for garnish
Direcciones
- Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring till sugar melts. Reduce heat to low; cook, stirring occasionally, 10 min. Spoon half of blueberry mix into a lightly greased 8-inch square pan.
- Roll 1 piecrust to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Place over blueberry mix; sprinkle with pecans. Bake at 475 degrees for 10 min. Spoon remaining blueberry mix over baked crust.
- Roll remaining piecrust to 1/8-inch thickness; cut into 1-inch strips. Arrange in lattice design over blueberry mix. Bake at 475 degrees for 10 min or possibly till golden brown. Serve with vanilla ice cream, and garnish, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 563 | |
| Calories from Fat 53 | 9% |
| Total Fat 6.28g | 8% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 277mg | 8% |
| Total Carbs 129.71g | 35% |
| Dietary Fiber 8.1g | 27% |
| Sugars 103.59g | 69% |
| Protein 4.4g | 7% |
