Blueberry Pie (sugar-Free)

Recipe Ingredients

• 1.50 c Flour
• 0.50 c Butter; cold
• 3.00 oz Cheese, cream; cubed
• 1.00 ts Extract, vanilla
• 2.00 pt Blueberries
• 2.00 tb Cornstarch
• 0.67 c Fruit spread, blueberry
• 0.25 ts Nutmeg, ground
• 1.00 Egg yolks
• 1.00 tb Cream, sour

Recipe Directions

• Blueberries can be fresh or frozen.


• Preheat oven to 425.


• Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs.


• Cut in cream cheese until mixture forms dough.


• Blend in vanilla.


• (Pastry may be prepared in food processor, using steel blade.


• ) On lightly floured surface or pastry cloth, roll out 1/2 dough to 11"" circle.


• Line 9" pie plate; set aside.


• Combine blueberries and cornstarch in medium bowl; toss lightly to coat.


• Add fruit spread and nutmeg; mix lightly.


• Spoon into crust.


• Roll out remaining dough to 11" circle; place over fruit mixture.


• Turn edges under and flute.


• Cut several slits or circle in top crust to allow steam to escape.


• If desired, cut leaves from pastry scraps to decorate top of pie.


• Bake 10 mintues.


• Remove pie from oven; reduce temperature to 350.


• Combine egg yolk and sour cream; brush lightly over crust.


• Return pie to oven and Cool on wire rack.


• Serve warm or at room temperature.


• Nutrition information per slice: 342 calories, 4 gm protein, 45 gm carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange, 3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

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