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Photo of Blueberry pie by WW

Blueberry pie

8
Points®
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
10
Difficulty
Difficult
Everyone's favorite Fourth of July dessert just got better. 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. What you will notice is the dense layer of luscious fruit and the flakiest of crusts. Gild the lily if you wish by serving the warm pie with a dollop of whipped topping or a scoop of frozen vanilla ice cream for a pleasing contrast of texture and temperature. Leftover pie is delicious cold topped with a spoonful of tangy low-fat Greek yogurt.

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

Blueberries

5 cup(s)

Cornstarch

¼ cup(s)

Lemon zest

2 tsp

Vanilla extract

1 tsp

Egg whites

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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