Scrumptious Lite Blueberry Pie

Lite Blueberry Pie

Scrumptious Lite Blueberry Pie is the perfect dessert packed full of delicious plump blueberries baked in an almond crust with a touch of sweetness. Serve the lite blueberry pie with a dollop of vanilla yogurt sprinkled with toasted slivered almonds 

Lite Blueberry Filling

5 Cups of Blueberries, fresh or frozen

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

¼ cup Splenda Brown Sugar 

½ tablespoon ground cinnamon

½ teaspoon vanilla extract

¼ cup almond flour

Directions

Combine the blueberries, lemon juice, and lemon zest. Splenda brown sugar, low calorie sweetener, cinnamon, vanilla extract, and almond flour in a large mixing bowl. Gently toss the ingredients to combine.  The blueberry filling will be placed in the prepared pie shell before baking.

Almond Crust Ingredients

5 cups almond flour

½ tablespoon Splenda dark brown sugar blend low calorie sweetener

½ teaspoon salt

½ cup Ghee measured as solid, cold

¼ teaspoon vanilla extract

3 tablespoons ice water

Directions

Combine the almond flour, Splenda dark brown low calorie sweetener, salt, and vanilla extract in a large bowl stirring with a fork to combine all ingredients.

Add cold ghee to the almond flour mixture in the bowl. Use the tongs of a fork or a professional dough blender to cut the ghee into the almond flour mixture to form the dough adding one tablespoon of chilled water at a time until the dough holds together.

If you have a Cuisinart food processor, add the dry ingredients with the ghee and water on a tablespoon at a time, pulsing the ingredients to form a dough that will hold its shape into its deserted consistency.

Divide the dough into two rounds then wrap the dough in plastic wrap.  Place the dough in the refrigerator for 1 hour to chill

Prepare the pie shell by spraying a thin coat of olive oil non-stick spray to prevent the dough from sticking.

Roll one of the chilled dough rounds out on a silicone sheet into a 12 inch round, ⅛ of an inch thick.

Transfer the crust onto a floured rolling pin laying the dough on top of the pie shell gently pressing the dough onto the bottom of the pie plate and up the sides of the pie dish into one layer.

Fill a 9 inch pie shell with the blueberry mixture using a wooden spoon spreading the mixture eventually in the shell. A 9-inch tart pan can also be used to create a different blueberry pie option.

Roll out the second round of chilled dough on a silicone sheet.

Cut the pastry dough into ½-inch wide strips with a paring knife. If you want decorative edges you can use an Ateco fluted pastry wheel to cut the pastry into fluted strips that can be woven into any design of choice.

Lay the pastry on top of the blueberry mixture weaving the strips into a basket design. Remove the excess dough from the edges of the pie shell. Crimp the edges of the dough around the pie plate using the end of a wooden spoon to seal the dough in place. Brush the dough with a pastry brush with an egg wash consisting of one egg yolk and a splash of milk to make the crust appear golden brown and shiny after baking.

Add strips of foil around the edges of the pie to avoid burning during the baking process.

Preheat the oven to 375 degrees F. Bake the blueberry pie on a baking sheet lined with parchment paper in a preheated oven of 375 for 25 minutes then remove the foil to finish baking the pie for 20-25 minutes until the desired doneness is achieved. Remove the pie from the oven placing it on a cooling rack for 1 hour.

Serve the Scrumptious Blueberry pie hot or cold with a dollop of low fat vanilla yogurt sprinkled with slivers of toasted almonds. Enjoy!

Cheers!

Patricia Lynn

Photo by Enrico Sottocorna on Unsplash