Blueberry Crumb Pie
TOTAL TIME: Prep: 25 min. + freezing Bake: 50 min.
YIELD: 8 servings.
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!
Ingredients
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1-1/4 cups all-purpose flour, divided
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5 tablespoons cold water
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1-1/4 teaspoons lemon juice
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1-1/4 teaspoons sugar
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1/4 teaspoons salt
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3 tablespoons plus 2 teaspoons shortening
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FILLING:
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4-1/2 cups fresh or frozen blueberries
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1 cup vanilla yogurt
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1/2 cup packed brown sugar
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3 tablespoons all-purpose flour
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1-1/2 teaspoons vanilla extract
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1/4 teaspoon grated lemon zest
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1/2 cup graham cracker crumbs (about 12 squares)
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2 tablespoons sugar
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2 tablespoons butter, melted
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Place blueberries in crust. In a bowl, combine the yogurt, brown sugar, flour, vanilla and lemon zest; 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.
Nutrition Facts
1 piece: 313 calories, 9g fat (3g saturated fat), 9mg cholesterol, 164mg sodium, 55g carbohydrate, 2g fiber), 4g protein.
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