Photo of Blueberry Pie by WW

Blueberry Pie

Points® value
Total Time
1 hr 40 min
25 min
1 hr 15 min
This summertime favourite's back on the menu. We lightened up the buttery crust with a few baker's tricks, but it tastes so great you'd never know the difference.


All-purpose flour

2½ cup(s)


6 tbsp(s)

Table salt

¼ tsp(s)

Reduced-calorie margarine

8 tbsp(s), stick, chilled and cut up

Fat-free margarine

8 tbsp(s), tub, chilled

Mineral water

5 tbsp(s), cold


5 cup(s)


¼ cup(s)

Lemon zest

2 tsp(s)

Vanilla extract

1 tsp(s)

Egg whites

1 serving(s), large


  1. Preheat oven to 375ºF.
  2. In a large bowl, combine flour, 1 teaspoon of sugar, salt and both margarines. Mix with a fork (or both hands) until mixture resembles coarse meal. Add 4 tablespoons of water and mix until dough can be formed into a ball, adding more water if necessary. Transfer dough to a lightly floured surface and divide into two equal portions. Roll each portion into a 12-inch round. Press one round into the bottom and up the sides of a 9-inch pie plate, allowing dough to hang over sides; set aside.
  3. In a large bowl, combine blueberries, 1/3 cup of sugar, cornstarch, zest and vanilla. Toss to combine. Pour mixture into pie crust. Place second pie crust on top of blueberries and pinch two crusts together to form a seal. Using two fingers, pinch around edges to form a decorative rim.
  4. Whisk together egg white and 1 tablespoon water. Brush mixture over surface of pie. Sprinkle with remaining teaspoon sugar. Prick top crust all over with a fork or sharp knife to allow steam to escape during cooking.
  5. Transfer pie to a baking sheet, Bake until crust is golden and filling is bubbling out of holes, about 1 hour and 15 minutes. Cool on a rack, about 10 minutes, before slicing into 10 pieces.