Low Sugar Blueberry Pie Recipe
Diabetic Friendly Recipe
When in season, fresh blueberries are best to use in this delicious Low Sugar Blueberry Pie. However, you can use frozen blueberries and get just as good a result.
1 double crust 9-inch pie pastry
6 cups fresh blueberries or 2 packages (16 ounces each) frozen unsweetened blueberries
3 tablespoons lemon juice
6 tablespoons cornstarch
1 cup plus 2 tablespoons measurable sweetener or 27 packets
Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and sweetener and toss to coat. Let stand 30 minutes.
Roll half of pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim within 1-inch of edge of pan. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2-inch wide.
Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. Bake in preheated 425-degree oven until pastry is browned and filling is bubbly, about one hour.
Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers.
Recipe makes 8 servings
Calories: 257; Total Fat:: >10g; Carbohydrates: 42g; Cholesterol: 10mg; Protein: 3g; Sodium: 128mg; Fiber: Less than 1g
Exchanges: 1 fruit, 1-1/2 bread, 2 fat
Variation: Quick & Easy Blueberry Yogurt Pie
Your favorite 9-inch pie crust, baked and cooled
1-1/3 cups fruit-sweetened blueberry yogurt (two, 6-ounce cartons)
2 tablespoons fruit-sweetened blueberry syrup or jam
1-3 packets sweetener, optional
1/4 cup reduced fat whipping cream
2 cups fresh, rinsed and drained blueberries
Blend blueberry syrup and sweetener (if using) into yogurt. Beat the whipping cream until stiff. Fold whipped cream into mixture, then blueberries. Spoon yogurt filling into pie crust. Place in freezer for two hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.