Blueberry Mint Pie
Ingredients
- Low-Fat Crust: 1 3/4 cups All Purpose Flour
- 1/4 teaspoon Salt
- 6 tablespoons Chilled Oil (Canola or Olive Oil)
- 1 Egg White; lightly beaten
- 1 1/2 teaspoons Vinegar, either white wine or apple cider
- Ice water as needed
- Blueberry Filling: 4 cups Fresh Blueberries
- 1/2 cup Light Brown Sugar, Packed
- 1/2 cup Granulated Sugar
- 2 1/2 tablespoons Flour
- 1 tablespoon Margarine
- 1 tablespoon Lemon juice
- 1/8 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 2 tablespoons Chopped fresh mint
- Healthy Whipped Cream: 1 cup Low-Fat Vanilla Yogurt
- 1/3 cup Whipping Cream
- 1 teaspoon orange liqueur, or any flavored liqueur you prefer
Directions
To make pie crust:1. Preheat oven to 350 degrees F. Mix flour and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly. Mix in beaten egg white and white wine vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour). Roll dough on a floured surface until 1 inch thick. Drape over 9-inch pie pan, being careful not to tear the dough. Trim off the excess pieces and discard. Bake for 7-10 minutes or until golden brown.
To make filling:2. In medium saucepan, combine 2 cups blueberries with both light brown and granulated sugar, flour, margarine, lemon juice, spices, and salt. Cook and stir over low heat until mixture comes to a boil. Simmer 5 minutes or until thickened. Remove from heat and let cool. Stir in remaining 2 cups of blueberries and the chopped fresh mint. Pour into prepared pie crust and let entire pie cool
To make whipped cream:3. 1 tsp Orange Liqueur or any flavored liqueur that you prefer. If there is liquid in the yogurt container when opened, drain off liquid. In a very cold small bowl, whip the whipping cream with an electric mixer until soft peaks form. Fold in drained yogurt and orange liqueur. Dollop over pie when ready to serve.
4. Makes 12 servings
