Blueberry Pie
Blueberries are known for their high antioxidant content, as well as the wonderful flavor of this fruit. Try adding whole wheat flour to the crust for greater fiber and nutrition of the whole grain. Low fat margarine also helps to keep the calorie count down. Have your pie and eat it too!
1½ cups all-purpose flour
1 cup whole wheat pastry flour
6 tablespoons granulated sugar or sugar substitute (e.g., Splenda)
¼ teaspoon salt
8 tablespoons reduced-calorie margarine, stick, chilled and cut up
8 tablespoons fat-free margarine, tub, chilled
5 tablespoons cold water
5 cups blueberries (fresh or frozen and thawed)
¼ cup cornstarch
2 teaspoons lemon zest (finely grated lemon peel)
1 teaspoon vanilla extract
1 large egg white
Preheat oven to 375 degrees.
In a large bowl, combine flour, 1 teaspoon sugar, salt and both margarines. Mix with a fork or pastry blender until mixture resembles coarse meal. Add 4 tablespoons 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 serving.
1½ cups all-purpose flour
1 cup whole wheat pastry flour
6 tablespoons granulated sugar or sugar substitute (e.g., Splenda)
¼ teaspoon salt
8 tablespoons reduced-calorie margarine, stick, chilled and cut up
8 tablespoons fat-free margarine, tub, chilled
5 tablespoons cold water
5 cups blueberries (fresh or frozen and thawed)
¼ cup cornstarch
2 teaspoons lemon zest (finely grated lemon peel)
1 teaspoon vanilla extract
1 large egg white
Preheat oven to 375 degrees.
In a large bowl, combine flour, 1 teaspoon sugar, salt and both margarines. Mix with a fork or pastry blender until mixture resembles coarse meal. Add 4 tablespoons 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 serving.