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8Ingredients
35Minutes
45Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 pkg. crusts (} refrigerated pie dough)
- 2 containers blackberries (} fresh)
- 1/4 cup sugar
- 3 Tbsp. all-purpose flour
- 1 Tbsp. lemon juice
- 1/2 tsp. cinnamon
- 1 egg (beaten)
- sugar (additional, for topping)
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Directions
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NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium5mg0% |
| Potassium10mg0% |
| Protein<1g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber0g0% |
| Sugars7g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium0% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
DJ Eddy 6 years ago
A quick yet delicious way to use up all those blackberries of summer. I ended up with way more filling than crust, so used 4 pie crusts instead of 2! My pies weren't as pretty as the ones in the photos, but were very tasty nevertheless. Thanks for the recipe!
Jacqueline G. 8 years ago
I really quite enjoyed my first attempt at semi-homemade hand pie! The process was quick and easy, and I made this dessert after work one night. I thought the filling was very flavorful, but next time, I plan to be better prepared with a rolling pin. The directs suggest rolling the store-bought pie crust a little thinner, which I definitely suggest. While the flavor was good, my pie crust was a little too thick, which threw off the filling-to-crust ratio.