• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Patched Blueberry Pie

  • Recipe Submitted by on

Category: Diabetic, Low Fat, Pies

 Ingredients List

  • ------------------------------DOUBLE PIE CRUST------------------------------
  • 1 3/4 c All-purpose flour
  • 1 ts Equal® sweetener
  • 1/2 ts Salt
  • 5 tb Margarine; cut into pieces
  • 5 tb Ice water
  • 11 3/4 ts Equal® sweetener; divided
  • -(or 39 packets equal
  • -sweetener)
  • 4 tb Cornstarch; divided
  • 2 ts Cornstarch
  • 1/3 c Apple juice
  • 2 tb Lemon juice
  • 6 c Fresh blueberries (or 2
  • -packeages 16 oz each;
  • -frozen unsweetened
  • -blueberries, thawed)

 Directions

Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine
until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing
with fork until dough forms.

Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2" larger
than inverted 9" pie pan. Ease pastry into pan.

Mix remaining 10 3/4 tsp equal, 2 tsp cornstarch, apple juice, and lemon
juice in small saucepan; heat to boiling, whisking until thickened, about 1
minute.

Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple
juice mixture into blueberries. Spoon blueberry mixture into pastry.

Roll remaining pastry on lightly floured surface to 1/8" thickness; cut
into 1/2" strips. Lay pastry strips across top of pie and weave ito lattice
design. Trim ends of strips; fold edge of lower pastry over ends of strips
and seal and flute edges.

Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes;
cover edge of pastry with aluminum foil if necessary to prevent excessive
browning. Cool on wire rack.

Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm
carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat.

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