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    Sugar-Free Fresh Blueberry Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    A listener on Joy Taylor Skiba's HOME SHOW on WEXL-AM in Royal Oak, MI requested I created this recipe. My blueberry lovers were thrilled with their "two crust" fruit pie.
    Serves 8

    List of Ingredients

    • 1 Pillsbury refrigerated pie crust
    • 1 (4 serving) pkg sugar-free vanilla cook and serve pudding mix
    • 1 (4 serving) pkg sugar-free blueberry or lemon gelatin
    • 1 1/3 cups water
    • 1 1/2 cups fresh blueberries


    1. Let pie crust set at room temperature for 20 minutes. Meanwhile in a medium saucepan combine dry pudding mix, dry gelatin and water. Cook over medium heat, stirring often, until mixture comes to a boil. Remove from heat. Stir in blueberries. Let cool until ready to bake pie. Cut the room temperature pie crust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on the waxed paper. Cover with another piece of waxed paper and roll out with rolling pin. Carefully remove waxed paper on one side and place into 8 or 9 inch pie plate. Remove other peice of waxed paper. Evenly spoon blueberry mixture into pie crust. Repeat process of rolling out remaining pie crust half. Place on top of pie. Flute edges. Make about 8 slashes with a knife to allow steam to escape. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking about 40 to 45 minutes. Cool on wire rack.

    Final Comments

    1) Place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
    2) Frozen, well drained blueberries can be used in place of fresh.

    Each serving equals:
    HE: 1/2 Bread, 1/4 Fruit, 1/2 Slider, 38 Optional Calories
    150 Calories, 7gm Fat, 2gm Protein,
    19gm Carbohydrate, 234mg Sodium
    DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

    "Healthy Exchanges Food Newsletter, August 1994 pg. 5."




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