BLUEBERRY PIE

By ldelmas

Ingredients

• Blueberry Filling:
• 1/2 package refrigerated pie crust (I like Pillsbury brand)
• 1 cup frozen blueberries
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 6 tablespoons granulated no-calorie sweetener**
• 2 tablespoons granulated sugar
• 1/2 teaspoon lemon zest
• 3 cups fresh blueberries

Details

Adapted from Blueberry pie.com

Preparation

Step 1

INSTRUCTIONS:

1. Prepare a 9” baked one-crust pie crust according to package directions. Let cool while preparing the filling.

2. In a small bowl, whisk together the cornstarch, lemon juice and 2 tablespoons water until smooth. Set aside. Place the frozen blueberries and 2/3 cup water in a medium sized saucepan and bring to a low simmer over medium high heat. Cook for 3 to 4 minutes, stirring and smashing some of the berries, until berries have softened and sauce slightly thickens.

3. Add the cornstarch mixture to the saucepan along with the sweetener, sugar, and zest. Bring to a simmer, cook for 1 minute, or until the mixture clears. Remove from heat and stir in the fresh berries. Spoon the filling into the pie crust and chill for 2 hours before serving.

Marlene Says: Because frozen blueberries break down more easily than fresh, they are better for the glaze. Including a small amount of sugar keeps the glaze clear.

**When using Truvia Baking Blend you can simply use ¼ cup (and omit the granulated sugar).

Nutrition Information Per Serving: (1/8th of pie) Calories 160 | Carbohydrate 25 g (Sugars 11g) | Total Fat 5g (Sat Fat 2g) | Protein 2g | Fiber 2g | Cholesterol 5mg | Sodium 75mg | Food Exchanges: 1 Starch, ½ Fruit | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 4 SmartPoints: 4