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    Blueberry Pie

    Source of Recipe

    WW Post

    Recipe Introduction

    POINTS« value of | 5
    Servings | 10

    List of Ingredients

    • 2 1/2 cup all-purpose flour
    • 6 Tbsp sugar, divided
    • 1/4 tsp table salt
    • 8 Tbsp reduced-calorie margarine, stick-variety, chilled and cut up
    • 8 Tbsp fat-free margarine, tub-variety, chilled
    • 5 cup blueberries
    • 1/4 cup cornstarch
    • 2 tsp lemon zest
    • 1 tsp vanilla extract
    • 1 large egg white(s)


    1. Preheat oven to 375║F.
    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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