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Blueberry Pie




Source of Recipe


WW Post






Recipe Introduction


POINTS® value of | 5
Servings | 10





List of Ingredients



• 2 1/2 cup all-purpose flour
  
• 6 Tbsp sugar, divided
  
• 1/4 tsp table salt
  
• 8 Tbsp reduced-calorie margarine, stick-variety, chilled and cut up
  
• 8 Tbsp fat-free margarine, tub-variety, chilled
  
• 5 cup blueberries
  
• 1/4 cup cornstarch
  
• 2 tsp lemon zest
  
• 1 tsp vanilla extract
  
• 1 large egg white(s)
  






Instructions



1. Preheat oven to 375ºF.
   
2. In a large bowl, combine flour, 1 teaspoon of sugar, salt and both margarines; mix with a fork (or both hands) until mixture resembles coarse meal. Add 4 tablespoons of cold water and mix until dough can be formed into a ball, adding more water if necessary. Transfer dough to a lightly floured surface and divide into two equal portions; roll each portion into a 12-inch round crust. Press one crust into the bottom and up the sides of a 9-inch pie plate, allowing dough to hang over sides; set aside.
   
3. In a large bowl, combine blueberries, 1/3 cup of sugar, cornstarch, zest and vanilla; toss to combine and spoon mixture into pie crust. 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.
   
4. Whisk together egg white and 1 tablespoon of cold water; brush mixture over surface of pie and sprinkle with remaining teaspoon of sugar. Prick top crust all over with a fork or sharp knife to allow steam to escape during cooking.
   
5. Transfer pie to a baking sheet, Bake until crust is golden and filling is bubbling out of holes, about 1 hour and 15 minutes. Cool on a rack, about 10 minutes, before slicing into 10 pieces.