Recipes · Canadian · Pies
Blueberry Pie with Almond Crumb Topping
One serving has 448 kcal and 5 g protein, and at least a fifth of a woman's daily need of manganese (36%), vitamin K (25%), riboflavin (23%) and thiamin (22%). Ready in 270 minutes.
- Preparation: 210 min
- Cooking: 60 min
- Makes: 1 serving (181 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten, nut
Ingredients
- 31 g Shortcrust pastry
- 94 g Blueberries
- 16 g Sugar
- 3.8 g Cornflour
- 1.9 g Lemon juice
- 0.4 g Lemon zest
- 11 g Plain flour
- 9.4 g Cold unsalted butter, diced
- 7.5 g Light brown sugar
- 6.2 g Sliced almonds
Method
- Makes one 23 cm pie, cut into 8 slices; the amounts are for one slice, so multiply every ingredient by 8 for the whole pie. Heat the oven to 200 °C (400 °F) with a baking tray on the middle shelf.
- Roll the pastry out to about 3 mm, line a 23 cm pie dish and crimp the edge. Chill while you make the filling and the crumb.
- Toss the blueberries with the sugar, cornflour, lemon juice and lemon zest until every berry is coated, and tip them into the pastry case.
- For the crumb, rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs, then stir in the brown sugar and the almonds. Squeeze a few handfuls together to make clumps and scatter it all evenly over the berries.
- Set the pie on the hot tray and bake for 20 minutes, then turn the oven down to 180 °C (350 °F) and bake for 35-40 minutes more, until the crumb is deep golden and thick purple juice bubbles at the edges and in the centre. Lay a sheet of foil loosely on top if it browns too fast.
- Leave the pie to cool for at least 3 hours so the filling sets before you slice it.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 448 kcal | 21% |
| Carbohydrates | 63.5 g | |
| Water | 90.9 mL | |
| Fiber | 4.5 g | 15% |
| Protein | 5 g | 10% |
| Tryptophan | 0.05 g | |
| Threonine | 0.14 g | |
| Isoleucine | 0.17 g | |
| Leucine | 0.34 g | |
| Lysine | 0.12 g | |
| Methionine | 0.07 g | |
| Cystine | 0.08 g | |
| Phenylalanine | 0.25 g | |
| Tyrosine | 0.13 g | |
| Valine | 0.2 g | |
| Histidine | 0.11 g | |
| Fat | 20.7 g | |
| Monounsaturated | 8.4 g | |
| Polyunsaturated | 3.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.4 g | |
| Saturated | 7.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 20.2 mg | |
| Calcium | 36.1 mg | 4% |
| Copper | 0.17 mg | 19% |
| Iron | 1.9 mg | 11% |
| Magnesium | 29.7 mg | 10% |
| Manganese | 0.65 mg | 36% |
| Phosphorus | 74.8 mg | 11% |
| Potassium | 163 mg | 3% |
| Selenium | 10.3 µg | 19% |
| Sodium | 154 mg | |
| Zinc | 0.56 mg | 7% |
| Thiamin (vitamin B1) | 0.24 mg | 22% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 2.2 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.27 mg | 5% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 51.3 µg | 13% |
| Cobalamin (vitamin B12) | 0.02 µg | 1% |
| Choline | 12.8 mg | 3% |
| Vitamin A | 67.1 µg | 10% |
| Vitamin C | 10.4 mg | 14% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2.5 mg | 16% |
| Vitamin K | 22.9 µg | 25% |
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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