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Blueberry Pie with Low-Fat Topping

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Recipe

A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!

 

Yield

8 servings

Prep

45 min

Cook

45 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ¾ cup all-purpose flour
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3 tablespoons powdered sugar
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¼ teaspoon salt
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cups butter
cold
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cups sugar
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3 tablespoons cornstarch
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¼ teaspoon salt
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5 cups blueberries
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½ teaspoon lemon zest
finely grated
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2 tablespoons lemon juice
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1 tablespoon butter
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1 cup yogurt, plain
plain low-fat
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½ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
414 ml all-purpose flour
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45 ml powdered sugar
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1.3 ml salt
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158 ml butter
cold
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158 ml sugar
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45 ml cornstarch
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1.3 ml salt
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1.2 l blueberries
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2.5 ml lemon zest
finely grated
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3E+1 ml lemon juice
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15 ml butter
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237 ml yogurt, plain
plain low-fat
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118 ml heavy whipping cream
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Directions

In bowl, stir together flour, sugar and salt. Cube butter; using pastry blender, cut into flour mixture until crumbly. Using hands, press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10 inch flan pan with removable bottom. Using fork, prick crust at 1 inch intervals. Bake in 350℉ (180℃) oven for about 20 minutes or until light sandy colour. Let cool on rack.

Filling: In saucepan, stir together sugar, cornstarch and salt. Whisk in ⅓ cup cold water, 2 cups of the blueberries and lemon rind. Bring to simmer over medium heat; reduce heat and simmer gently, stirring often, for about 10 minutes or until mixture is glossy and thick. Remove from heat. Stir in lemon juice and butter. Let cool slightly. Gently stir remaining berries into saucepan. Spoon mixture into prepared crust; smooth top. Refrigerate for about 30 minutes or until set.

Pie can be made ahead and refrigerated for up to 8 hours.

Topping: spoon yogurt into paper towel-lined sieve set over bowl. Let drain in refrigerator for 4 hours or until yogurt measures ¾ cup. Whip cream; stir one-quarter into yogurt. Fold in remaining cream. Spoon over berries.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 45847% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 288mg 12%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 16% Vitamin C 19%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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