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Blueberry Pie

A little slice of blueberry heaven.

Yield: Serves 10


  • 2 1/2 cups all-purpose flour
  • 6 Tbs. granulated sugar
  • 1/4 tsp. table salt
  • 8 Tbs. reduced-calorie margarine, stick, chilled and cut up
  • 8 Tbs. fat-free margarine, tub, chilled
  • 5 Tbs. cold water
  • 5 cups blueberries (fresh or frozen and thawed)
  • 1/4 cup cornstarch
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 1 large egg white


  1. Preheat oven to 375 degrees F
  2. In a large bowl, combine flour, 1 tsp. sugar, salt and both margarines
  3. Mix with a fork (or both hands) until mixture resembles coarse meal
  4. Add 4 Tbs. of water and mix until dough can be formed into a ball, adding more water if necessary
  5. Transfer dough to a lightly floured surface and divide into two equal portions
  6. Roll each portion into a 12-inch round
  7. Press one round into the bottom and up the sides of a 9-inch pie plate, allowing dough to hang over sides; set aside
  8. In a large bowl, combine blueberries, 1/3 cup of sugar, cornstarch, zest and vanilla extract
  9. Toss to combine
  10. Pour mixture into pie crust
  11. 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.
  12. Whisk together egg white and 1 tablespoon water
  13. Brush mixture over surface of pie
  14. Sprinkle with remaining teaspoon sugar
  15. Prick top crust all over with a fork or sharp knife to allow steam to escape during cooking
  16. 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
  17. Cool on a rack, about 10 minutes, before slicing into 10 pieces

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