Double Blueberry Pie Recipe

3.5 3 3
Double Blueberry Pie Recipe
Double Blueberry Pie Recipe photo by Taste of Home
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Double Blueberry Pie Recipe

Read Reviews
3.5 3 3
Publisher Photo
Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie.—Jay Holzworth, Murray, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 6 ounces reduced-fat cream cheese
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon lemon extract
  • 1 pastry shell (9 inches), baked
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 4 cups fresh or frozen blueberries, divided
  • Sugar substitute equivalent to 1/2 cup sugar

Directions

In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Double Blueberry Pie in Light & Tasty August/September 2004, p60

Nutritional Facts

1 piece: 231 calories, 12g fat (6g saturated fat), 21mg cholesterol, 191mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

  • 6 ounces reduced-fat cream cheese
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon lemon extract
  • 1 pastry shell (9 inches), baked
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 4 cups fresh or frozen blueberries, divided
  • Sugar substitute equivalent to 1/2 cup sugar
  1. In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
  2. In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
  3. Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Double Blueberry Pie in Light & Tasty August/September 2004, p60

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Reviews forDouble Blueberry Pie

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KathrineA User ID: 846166 64930
Reviewed Aug. 25, 2013

"This is a favorite when I can get fresh blueberries to top the pie with, haven't tried it with all frozen blueberries. We like the texture and flavor of the fresh berries as the top layer. I use a graham cracker crust when time is short. My sister requests this pie and offers to supply the berries if I will make it."

MY REVIEW
elenabrant User ID: 1507377 151713
Reviewed Jul. 31, 2010

"I love making this pie! It uses less blueberries than a baked pie but has a fantastic fresh taste. Everyone asks me for this recipe!"

MY REVIEW
1014Tg61 User ID: 3816417 140332
Reviewed Mar. 24, 2010

"This pie is excellent. Takes a lot of blueberries and takes a little extra effort to make - but it is well worth it. The pie is rated as a favorite by everyone who has tasted it."

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