| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lowfat, Pies, Diabetic | 8 | servings | ||
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1 | ts | Equal® sweetener |
| 1/2 | ts | Salt |
| 5 | tb | Margarine; cut into pieces |
| 5 | tb | Ice water |
| 11 3/4 | ts | Equal® sweetener; divided (or 39 packets equal sweetener) |
| 4 | tb | Cornstarch; divided |
| 2 | ts | Cornstarch |
| 1/3 | c | Apple juice |
| 2 | tb | Lemon juice |
| 6 | c | Fresh blueberries (or 2 packeages 16 oz each; frozen unsweetened blueberries, thawed) |
INSTRUCTIONS
DOUBLE PIE CRUST Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms. Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan. Mix remaining 10 3/4 tsp equal, 2 tsp cornstarch, apple juice, and lemon juice in small saucepan; heat to boiling, whisking until thickened, about 1 minute. Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple juice mixture into blueberries. Spoon blueberry mixture into pastry. Roll remaining pastry on lightly floured surface to 1/8" thickness; cut into 1/2" strips. Lay pastry strips across top of pie and weave ito lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edges. Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack. Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat. Posted to EAT-LF Digest by "carolreu@interl.net" <carolreu@interl.net> on Nov 22, 1999, converted by MM_Buster v2.0l.
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