Wednesday, June 5, 2013

Blueberry Pie

Nothing beats fresh fruit pie when in season, although frozen blueberries work wonderfully for this recipe. The photo shows a tradition pie crust but the recipe has a delicious graham cracker crust. They both are great.

Also try Blueberry Muffins from Tastes & Treasures, page 62. It is a recipe from historical La Posada Inn in Winslow, AZ.

Blueberry Pie


1 cup Fiber One Original bran cereal

2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces

3 tbsp. Splenda No Calorie Sweetener (granulated)

1/4 tsp. cinnamon

1/4 cup light whipped butter or light buttery spread 

2/3 cup Splenda No Calorie Sweetener (granulated)

3 tbsp. cornstarch

1 tsp. lemon juice

1/4 tsp. cinnamon

1/4 tsp. salt

4 cups blueberries

Optional topping: Fat Free Reddi-whip


Preheat oven to 350 degrees. Spray a pie pan with nonstick spray.

To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.

In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix.
Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake until firm, about 10 minutes. 

In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/2 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir.

Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes.

Carefully transfer filling to the pie pan. Let pie cool and set, about 1 hour. 

Refrigerate until chilled, about 1 hour. Slice and enjoy! 

Serving Size: 1 slice (1/8th of pie)
Calories: 120 
Fat: 3.5g
Sodium: 168mg 
Carbs: 25g
 Fiber: 5.5g
 Sugars: 8.5g
 Protein: 1.5g

Sugar Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 191 calories, 44g carbs, and 29.5g sugars.
Thanks to Hungry Girl for stats.

Frozen Blueberries: Thaw them, but don't drain the excess liquid. (The berries might not soften and burst, but the mixture will thicken and the pie will taste great!)