Fresh Blueberry Pie serves 8
From Grandma's Comfort Food Made Healthy
1 Pillsbury refrig. unbaked 9 inch piecrust
1 (4 serv) pkg Jello s/f vanilla cook and serve pudding mix
1 (4 serv) pkg Jello s/f lemon gelatin
1 1/3 cup water
1 1/2 cup fresh blueberries
Let piecrust set at room temperature for 10 minutes. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin and water. Cook over medium heat until mixture starts to boil, stirring often. Remove from heat. Stir in blueberries. Place saucepan on a wire rack and let set for 5 minutes. Cut the piecrust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on the waxed paper. Cover with another piece of waxed paper and roll out into a 9 inch circle, with rolling pin. Carefully remove waxed paper from one side and place crust into an 8 inch pie plate. Remove other piece of waxed paper. Evenly spoon blueberry mixture into piecrust. Repeat process of rolling out remaining piecrust half. Place second crust over top of pie and flute edges. Make about 8 slashes with a knife to allow steam to escape. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees and continue baking for 40 - 45 min. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
HINTS: place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
Frozen, well drained blueberries may be used in place of fresh.
Each serving equals:
HE 1/2 bread, 1/4 fruit, 3/4 slider, 5 optional calories
147 cal., 7g fat, 1g protein, 20g carb, 294mg sodium, 2mg calcium, 1g fiber
Ann's comments: This filling in this recipe is almost like the crustless strawberry pie that floats around on the W W web site. I don't see why you couldn't just use the filling to make a crust less pie for lots less calories.
Ann in San Diego
| current weight: -11.0 under