Ingredients
Crust:
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2 cups self-rising flour
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⅔ cup vegetable oil
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⅓ cup water
Filling:
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2 cups blueberries, or more to taste
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1 cup white sugar
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¼ cup all-purpose flour
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1 tablespoon lemon juice
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1 pinch salt
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2 tablespoons butter, cut into small cubes
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Mix 2 cups self-rising flour, oil, and water together in a bowl until pie crust dough is well-mixed; divide into 2 balls. Roll each ball between 2 pieces of waxed paper until flattened and about 9 inches in diameter. Turn 1 piece of dough over pie dish and peel off top piece of waxed paper. Trim crust if needed. Set remaining dough aside.
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Combine blueberries, sugar, 1/4 cup all-purpose flour, lemon juice, and salt together in a bowl until evenly mixed; pour into the pie crust. Cover blueberry filling with remaining dough, crimping the edges together. Arrange butter cubes on top crust.
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Bake in the preheated oven until filling is thick and crust is golden brown, about 50 minutes.
Nutrition Facts (per serving)
429 | Calories |
22g | Fat |
57g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 429 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 5g | 24% |
Cholesterol 8mg | 3% |
Sodium 438mg | 19% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 2g | 6% |
Total Sugars 29g | |
Protein 4g | 8% |
Vitamin C 4mg | 5% |
Calcium 110mg | 8% |
Iron 2mg | 10% |
Potassium 75mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.