Three wonderful recipes for blueberry pie. One low in sugar, plus a healthful yogurt blueberry pie, another with a lemon twist.
Low Sugar Blueberry Pie
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
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.
Lemon Blueberry Pie
Low in both fat and sugar, this delicious, company worthy blueberry lemon pie gets plenty of sweet goodness from fresh, sweet blueberries and a delicious lemon custard layer.
1 8-9-inch pie crust, baked and cooled
Lemon custard layer
1/4 cup evaporated skimmed milk
1/2 cup (about 12) pitted dates
1 teaspoon lemon extract
3/4 cup fruit-sweet blueberry syrup or jam
1/4 cup cornstarch
Dash "lite" salt
1/2 cup water
3 cups fresh, rinsed and drained blueberries
In food processor or blender, beat together dates and one egg, adding the second egg separately. Puree for several minutes, until smooth. Stir in evaporated milk and lemon extract by hand; then beat an additional minute or two until smooth.
Spray 9 inch pie pan with non-stick cooking spray. Pour egg mixture into the pan. Bake at 350 degrees for 8 to 12 minutes, just until congealed. Remove lemon custard from the oven, and slide it onto the baked pie crust, so the entire crust is evenly covered.
Blueberry layer: Stir water and cornstarch until smooth. In a saucepan, mix together syrup, cornstarch mixture, and salt. Heat on medium high, stirring constantly. Bring to a boil for about one minute, until congealed and smooth; it will also darken. Fold in blueberries, and then spoon over custard, and spread evenly to fill the crust. Serve chilled or at room temperature.