Blueberry Pie with Low-Fat Topping
Ingredients
- 1 3/4 cup flour, all-purpose ⓘ
- 3 tablespoons powdered sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 23 cups butter cold ⓘ
- 23 cups sugar
- 3 tablespoons cornstarch ⓘ
- 1/4 teaspoon salt ⓘ
- 5 cups blueberries ⓘ
- 1/2 teaspoon lemon zest finely grated ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 tablespoon butter ⓘ
- 1 cup yogurt, plain plain low-fat ⓘ
Instructions
- In bowl, stir together flour, sugar and salt.
- Cube butter; using pastry blender, cut into flour mixture until crumbly.
- Using hands, press mixture into small handfuls until smooth and dough holds together.
- Press evenly into bottom and up side of 10 inch flan pan with removable bottom.
- Using fork, prick crust at 1 inch intervals.
- Bake in 350F (180C) oven for about 20 minutes or until light sandy colour.
- Let cool on rack.
- Filling: In saucepan, stir together sugar, cornstarch and salt.
- Whisk in 13 cup cold water, 2 cups of the blueberries and lemon rind.
- Bring to simmer over medium heat; reduce heat and simmer gently, stirring often, for about 10 minutes or until mixture is glossy and thick.
- Remove from heat.
- Stir in lemon juice and butter.
- Let cool slightly.
- Gently stir remaining berries into saucepan.
- Spoon mixture into prepared crust; smooth top.
- Refrigerate for about 30 minutes or until set.
- Pie can be made ahead and refrigerated for up to 8 hours.
- Topping: spoon yogurt into paper towel-lined sieve set over bowl.
- Let drain in refrigerator for 4 hours or until yogurt measures 3/4 cup.
- Whip cream; stir one-quarter into yogurt.
- Fold in remaining cream.
- Spoon over berries.
Nutrition & Diet Analysis (per serving)
852
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).