Blueberry Pie (Low-Fat)
A delightful blueberry pie with a low-fat twist, featuring a sweet and tangy blueberry filling topped with a light, fluffy batter. Perfect for summer gatherings or casual desserts, it offers vibrant berry flavor combined with a tender crust that appeals to health-conscious dessert lovers.
Ingredients
Instructions
- Place blueberries, sugar, and water in a saucepan and bring to a boil.
- Preheat oven to 350°F (175°C).
- Melt oleo (margarine) in a Dutch oven or suitable ovenproof dish.
- Mix together flour, sugar, baking powder, milk, and vanilla to create the batter and pour over the melted oleo.
- Using a cup, pour the blueberry mixture evenly over the batter.
- Bake at 350°F (175°C) for about 40 minutes or until the top is golden and the filling is bubbly.
Tips & Substitutions
For a lower sugar option, you can reduce the sugar to 1/2 cup or use a sugar substitute. If you don't have skim milk, almond or oat milk works well too. Be sure to stir the blueberry mixture often to prevent sticking. Serve warm for a delightful dessert experience or try it with a scoop of low-fat vanilla ice cream for extra creaminess.
Serving Suggestions
This blueberry pie is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad for a balanced dessert. For a twist, try serving it with a slice of Cassie'S Pecan Pie for an indulgent dessert table.
Storage & Reheating
Store any leftover blueberry pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Enjoy it as a warm dessert or cold breakfast treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pie (Low-Fat) contains roughly 240 calories, with 4g protein, 38g carbohydrates, and 1g fat. It is a good source of iron (11% of the Daily Value) and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries for this recipe. Just make sure to thaw and drain them before adding to the saucepan to avoid excess moisture in the filling. This will still yield a delicious pie, perfect for any occasion.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and the filling is bubbling. You can also insert a toothpick into the batter; it should come out clean. Keep an eye on it after the 30-minute mark to prevent over-baking.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just bake it, let it cool completely, and store it in the refrigerator. When you're ready to serve, you can reheat it in the oven or enjoy it cold. It's a great make-ahead dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).