Free Recipe Patched Blueberry Pie
Recipe Type: L Recipes
Recipe Preparation: bake
Cooking Ingredients for Patched Blueberry Pie Recipe
1-3/4 c All-purpose flour
1 ts Equal® sweetener
1/2 ts Salt
5 tb Margarine; cut into pieces
5 tb Ice water
11-3/4 ts Equal® sweetener; divided
-(or 39 packets equal
-sweetener)
4 tb Cornstarch; divided
2 ts Cornstarch
1/3 c Apple juice
2 tb Lemon juice
6 c Fresh blueberries (or 2
-packeages 16 oz each;
-frozen unsweetened
-blueberries, thawed)
Patched Blueberry Pie Preparation
Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms. Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2 larger than inverted 9 pie pan. Ease pastry into pan. Mix remaining 10 3/4 tsp equal, 2 tsp cornstarch, apple juice, and lemon juice in small saucepan; heat to boiling, whisking until thickened, about 1 minute. Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple juice mixture into blueberries. Spoon blueberry mixture into pastry. Roll remaining pastry on lightly floured surface to 1/8 thickness; cut into 1/2 strips. Lay pastry strips across top of pie and weave ito lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edges. Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack. Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat. Posted to EAT-LF Digest by carolreu@interl.net <carolreu@interl.net> on Nov 22, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Patched Blueberry Pie?
If you know a better Patched Blueberry Pie Recipe please comment below.