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Blueberry Pie

Prep time: 80mins | Difficulty: medium | Serves: 8

Most of the fat in fruit pies comes from the crust. This low fat pie crust works perfectly with this classic pie.

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View All dessert family favorites

Nutritional information per serving (1/8 of recipe)

Fat

1.3g 

Saturated

0.2g 

Carbohydrate

71g 

Protein

9g 

Calories

330kcals 

Ingredients

  • Pie Crust (makes 1 crust; double it for 2 crusts)
  • 1⅓ cups (187g) white flour
  • 1 container (usually about 5.3 oz)(150g) Greek yogurt, plain
  • 1/2 teaspoon olive oil
  • 4 tablespoons cold water
  • 6 cups (600g) frozen or fresh blueberries
  • 3/4 cup (169g) sugar
  • 4 tablespoons of quick tapioca
  • ½ teaspoon cinnamon
  • 1 tablespoon lemon juice

Method

  1. Preheat oven to 425°F (218°C).
  2. Mix flour, Greek yogurt, and oil together until crumbly.
  3. Add cold water and stir until mixed (do not overmix).
  4. Knead dough 6-8 times.
  5. Roll out on floured surface to fit pie pan.
  6. For Filling: Mix ingredients in large bowl.
  7. Add to prepared pie crust in a 9 inch pie pan.
  8. Can top filling with a 2nd pie crust or cut 2nd pie crust into a lattice and add to top.
  9. Bake at 425°F (218°C) for 60 minutes (few minutes more for frozen berries).
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