- Total Time
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.
all-purpose flour2 ½ cup(s)
sugar6 Tbsp, divided
table salt¼ tsp
reduced-calorie margarine8 Tbsp, stick-variety, chilled and cut up
fat-free margarine8 Tbsp, tub-variety, chilled
fresh blueberries5 cup(s)
lemon zest2 tsp
vanilla extract1 tsp
egg white(s)1 large
- Preheat oven to 375ºF.
- 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.
- 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.
- 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.
- 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.