Recipes · British · Pies
Blackberry Pie
One serving has 386 kcal and 4 g protein, and at least a fifth of a woman's daily need of manganese (44%), vitamin K (28%), vitamin C (26%), fiber (23%), copper (22%) and selenium (20%). Ready in 195 minutes.
- Preparation: 140 min
- Cooking: 55 min
- Makes: 1 serving (170 g)
- Difficulty: Easy
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 55 g Shortcrust pastry
- 90 g Blackberries
- 19 g Sugar
- 4 g Cornflour
- 2 g Lemon juice
Method
- Makes a 23 cm pie, 8 slices; the amounts are for one slice, so multiply every ingredient by 8. Heat the oven to 200 °C (400 °F) with a baking tray inside. Line a 23 cm pie dish with half the pastry, leaving the edge overhanging.
- Gently toss the blackberries with all but a spoonful of the sugar, the cornflour and the lemon juice, and tip them into the case with any sugar left in the bowl.
- Roll out the rest of the pastry for the lid, dampen the rim of the base, lay the lid over and trim it, then press and crimp the edges together. Cut a few steam slits, brush the top with a little cold water and sprinkle with the rest of the sugar.
- Bake on the hot tray for 20 minutes, then lower the oven to 180 °C (350 °F) and bake 30-35 minutes more, until the pastry is golden and thick purple juice bubbles up through the slits.
- Cool for at least 2 hours so the juices set before slicing.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 386 kcal | 18% |
| Carbohydrates | 54.7 g | |
| Water | 92.3 mL | |
| Fiber | 6.7 g | 23% |
| Protein | 4.4 g | 9% |
| Tryptophan | 0.04 g | |
| Threonine | 0.09 g | |
| Isoleucine | 0.11 g | |
| Leucine | 0.22 g | |
| Lysine | 0.07 g | |
| Methionine | 0.06 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.16 g | |
| Tyrosine | 0.1 g | |
| Valine | 0.13 g | |
| Histidine | 0.07 g | |
| Fat | 17.4 g | |
| Monounsaturated | 7.5 g | |
| Polyunsaturated | 4.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.4 g | |
| Saturated | 4.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 31.4 mg | 3% |
| Copper | 0.2 mg | 22% |
| Iron | 2 mg | 11% |
| Magnesium | 24.8 mg | 8% |
| Manganese | 0.8 mg | 44% |
| Phosphorus | 53.5 mg | 8% |
| Potassium | 181 mg | 4% |
| Selenium | 10.9 µg | 20% |
| Sodium | 267 mg | |
| Zinc | 0.7 mg | 9% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.16 mg | 15% |
| Niacin (vitamin B3) | 2.2 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.34 mg | 7% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 62 µg | 15% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 11 mg | 3% |
| Vitamin A | 9.9 µg | 1% |
| Vitamin C | 19.7 mg | 26% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 25.1 µg | 28% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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