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Blueberry Pie Cone

by Hitomi Aihara featured in Pie Cones 4 Ways

Ingredients

for 4 servings

  • 1 sheet pie crust
  • 1 cup
    blueberry (100 g)
  • 3 tablespoons
    cornstarch
  • ⅛ teaspoon
    cinnamon
  • 1 pinch salt
  • ½ teaspoon
    lemon zest

Topping

  • whipped cream
  • lemon zest
    Calories 261
    Fat 12g
    Carbs 34g
    Fiber 2g
    Sugar 5g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 425°F (220°C).
  2. Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.
  3. Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.
  4. Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.
  5. In a medium bowl, combine all ingredients and mix.
  6. Place pie cone in a mug for stability and spoon in the fruit mixture.
  7. Turn oven down to 400°F (200°C) and bake for 15 minutes or until the fruit is soft.
  8. Top it with your favorite topping.
  9. Enjoy!
 

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