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Double Blueberry Pie

 Double Blueberry Pie
Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie.—Jay Holzworth, Murray, Utah
8 ServingsPrep: 20 min. + chilling


  • 6 ounces reduced-fat cream cheese
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
Nutritional Facts: One piece equals 231 calories, 12 g fat (6 g saturated fat), 21 mg cholesterol, 191 mg sodium, 28 g carbohydrate, 2 g fiber,

2 of 2

Double Blueberry Pie (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.