Type | Pie |
---|---|
Course | Dessert |
Place of origin | United States, Canada |
Serving temperature | Hot or cold |
Main ingredients | Blueberries, pie crust, sugar, corn starch |
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 232 kJ (55 kcal) |
35 g | |
10 g | |
1.8 g | |
Vitamins | Quantity %DV† |
Vitamin A equiv. | 5% 44 μg |
Thiamine (B1) | 1% 0.01 mg |
Riboflavin (B2) | 2% 0.03 mg |
Niacin (B3) | 2% 0.3 mg |
Pantothenic acid (B5) | 3% 0.14 mg |
Vitamin B6 | 2% 0.04 mg |
Folate (B9) | 7% 27 μg |
Vitamin C | 3% 3 mg |
Vitamin E | 7% 1 mg |
Vitamin K | 9% 10.5 μg |
Minerals | Quantity %DV† |
Calcium | 1% 8 mg |
Iron | 2% 0.3 mg |
Magnesium | 1% 5 mg |
Manganese | 8% 0.18 mg |
Phosphorus | 2% 23 mg |
Potassium | 2% 50 mg |
Zinc | 1% 0.16 mg |
Other constituents | Quantity |
Water | 52.5 g |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
Blueberry pie is a pie with a blueberry filling. Blueberry pie is readily made because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top crust can be circular, but the pie can also have a crumble crust or no top crust. Blueberry pies are often eaten in the summertime when blueberries are in season in the Northern hemisphere.[3]
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