Side Pannel
Patched Blueberry Pie
Patched Blueberry Pie
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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