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A new twist on a classic Maine dessert - this creamy wild blueberry pie is filled with deliciously intense blueberry flavor and packs twice the antioxidants of a regular blueberry pie. For the perfect pie, always pick the zippy little berries - the wild ones!
prepared frozen, rolled pie crust or your favorite single crust recipe
5 cups frozen Wild Blueberries
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1 cup low-fat sour cream
Preparation
Roll out dough on floured work space and press into a tart pan. Prick crust thoroughly on bottom and sides with a fork and bake for 5-10 minutes at 400°F until golden color.
Combine berries with sugar over very low heat. Berries will thaw and sugar will melt. Combine cornstarch with small amount of water to make a slurry and add to berry mixture. Stir thoroughly to blend cornstarch mixture evenly. Cook until thickened and sauce is clear, about 3-5 minutes. Remove from heat and cool to room temp. Stir in lemon juice and fold in low-fat sour cream.
Pour into cooled tart crust and refrigerate for at least an hour. Served chilled. Serves 8. Optional: sprinkle with 1/2 cup thinly sliced roasted almonds before serving
Nutritional Information per Serving
272 calories, 10g fat, 163mg sodium, 48g carbohydrates, 4g fiber, 2g protein.
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1st Keep
 dede1956
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