Recipe: June Blueberry Pie

Note: One of our low-fat desserts from summer, this blueberry pie is absolutely irresistible and extraordinarily fresh-tasting. The recipe comes from writer Kathie Jenkins’ mother, Ardell Kochevar of Aurora, Minn. If you like to experiment, try other fresh fruits in season, such as raspberries or peaches.

3 cups blueberries

Water

Juice 1 lemon

3/4 cup sugar

3 tablespoons cornstarch

1 (9-inch) Low-Fat Pastry Crust, baked

Non-fat non-dairy whipped topping, optional

Blueberries, optional

Mint leaves

Rinse blueberries and drain. Set aside few blueberries for garnish.Add 1 cup berries, 2 tablespoons water, lemon juice and sugar into medium saucepan. Heat to boiling. Heat and stir 3 minutes. Blend together cornstarch and 3 tablespoons water until smooth. Stir into blueberries.

Bring to boil. Heat and stir until thickened and clear. Remove from heat. Stir in remaining blueberries. Turn into cooled baked pie shell. Chill until set. Pipe with non-fat, non-dairy whipped topping. Garnish with blueberries and mint leaves. Makes 8 servings.

Each serving contains about:216 calories; 181 mg sodium; 12 mg cholesterol; 5 grams fat; 43 grams carbohydrates; 2 grams protein; 0.74 gram fiber.

Low-Fat Pastry Crust

1 cup cake flour

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon baking powder

3 tablespoons butter, cut up

2 tablespoon thawed nonfat egg substitute (equivalent to 1/2 egg)

1 to 1 1/2 tablespoons water

1/4 teaspoon vanilla

In bowl combine flour, sugar, salt and baking powder. Cut in butter until size of small peas. Combine egg substitute, water and vanilla. Stir into flour mixture with fork. Gather dough into small flattened round.

Chill dough for ease in handling. Roll out on lightly floured board to fit 9-inch pie plate. Gently pierce bottom and sides with fork. Bake at 375 degrees 12 to 15 minutes, until lightly browned. Remove to wire rack to cool. Makes 1 (9-inch) pie shell.