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Low Fat Blueberry Pie

Diet.Chef's picture
Ingredients
For flaky pie crust
  Flour 1 1⁄2 Cup (24 tbs), sifted
  Salt 1⁄2 Teaspoon
  Margarine 3⁄4 Cup (12 tbs) (1 1/2 sticks)
  Ice water 4 Tablespoon
For blueberry filling
  Blueberries 3 Cup (48 tbs), drained (fresh or frozen)
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 1 Tablespoon
  Lemon juice 1 Tablespoon
Directions

GETTING READY
1. With two knives or pastry blender, cut margarine into a sieve flour and salt mixture until the mixture is of cornmeal consistency.
2. Add ice water to the mixture, toss with a fork and shape into a ball. Allow to chill for 20 minutes.
3. Halve the mixture and thinly roll each of the halves on lightly floured surface. Keep aside until used.
4. Preheat oven 400° F.

MAKING
5. Take a 9-inch pie plate, line with one flaky pie pastry.
6. Toss blueberries with cornstarch, sugar, and lemon juice.
7. Fill the pie pastry with blueberry mixture, cover, and bake for 43 minutes or until brown.
8. Transfer to cake rack and allow cooling.

SERVING
9. Serve warm blueberry pie with vanilla ice cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Blueberry
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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