Blueberry Pie
A little slice of blueberry heaven.
Yield: Serves 10Ingredients
- 2 1/2 cups all-purpose flour
- 6 Tbs. granulated sugar
- 1/4 tsp. table salt
- 8 Tbs. reduced-calorie margarine, stick, chilled and cut up
- 8 Tbs. fat-free margarine, tub, chilled
- 5 Tbs. cold water
- 5 cups blueberries (fresh or frozen and thawed)
- 1/4 cup cornstarch
- 2 tsp. lemon zest
- 1 tsp. vanilla extract
- 1 large egg white
Instructions
- Preheat oven to 375 degrees F
- In a large bowl, combine flour, 1 tsp. sugar, salt and both margarines
- Mix with a fork (or both hands) until mixture resembles coarse meal
- Add 4 Tbs. 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
- In a large bowl, combine blueberries, 1/3 cup of sugar, cornstarch, zest and vanilla extract
- 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.
- 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
- Transfer pie to a baking sheet and 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
