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Blueberry Crumb Pie Recipe

Treating yourself to this indulgent dessert won't give you the blues later on! Even with a fabulous fruit filling and crumb topping, this light recipe keeps fat and calories to a minimum. Serve the pie warm, advises our Test Kitchen staff...and expect plenty of compliments!

This recipe is:

Healthy

Diabetic Friendly

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Blueberry Crumb Pie Recipe

Prep: 25 min. + freezing Bake: 50 min.

Yield: 8 Servings

25 50 75

Ingredients

1-1/4 cups all-purpose flour, divided
5 tablespoons cold water
1-1/4 teaspoons lemon juice
1-1/4 teaspoons sugar
1/4 teaspoons salt
3 tablespoons plus 2 teaspoons shortening
FILLING:
4-1/2 cups fresh or frozen blueberries
1 cup (8 ounces) vanilla yogurt
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon peel
1/2 cup graham cracker crumbs (about 12 squares)
2 tablespoons sugar
2 tablespoons butter, melted

Directions

In a bowl, whisk together 1/4 cup flour, water and lemon juice; set aside. In a large bowl, combine sugar, salt and remaining flour; cut in shortening until crumbly. Gradually add flour mixture, tossing with a fork until moistened.
On a piece of plastic wrap, press dough into a 4-in. circle. Cover with a second sheet of plastic wrap; roll into 12-in. circle. Freeze for 10 minutes. Let stand for 1 minute; remove plastic wrap.
Transfer pastry to pie plate; trim to 1/2-in. beyond edge of plate. Flute edges. Prick bottom and sides of pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 375° for 8 minutes. Remove foil; bake 5 minutes longer.
Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon peel; spread over blueberries. Combine graham cracker crumbs, sugar and butter; sprinkle over yogurt mixture. Bake at 375° for 35-40 minutes or until crumbs are lightly browned and filling is bubbly. Yield: 8 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: One slice equals 313 calories, 9 g fat (3 g saturated fat), 9 mg cholesterol, 164 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fruit, 1-1/2 fat.

Originally published as Blueberry Crumb Pie in Light & Tasty June/July 2001, p21