8

Blueberry Pie

Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
10
Difficulty
Difficult
We lightened up the crust of this classic summer dessert with a few baker's tricks. It tastes so great that you'll barely notice the difference.
Ingredients

all-purpose flour

2½ cup(s)

sugar

6 Tbsp, divided

table salt

¼ tsp

reduced-calorie margarine

8 Tbsp, stick-variety, chilled and cut up

fat-free margarine

8 Tbsp, tub-variety, chilled

fresh blueberries

5 cup(s)

cornstarch

¼ cup(s)

lemon zest

2 tsp

vanilla extract

1 tsp

egg white(s)

1 large

Instructions

  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 cold 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 crust. Press one crust 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 and spoon 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 of cold water; brush mixture over surface of pie and sprinkle with remaining teaspoon of 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.

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