2 1/3 c Unbleached flour
3 ts Baking powder
1/3 c Canola oil
1/2 c Skim milk
1 c Sugar
1/2 ts Cinnamon
4 c Fresh blueberries
For this pie, a tender biscuit crust encases a luscious fruity filling. The
biscuit crust is easy to handle and roll, and it contributes much less fat
than a traditional pastry one. We reduced the calories, fat and cholesterol
by:
* replacing the lard with canola oil * eliminating the butter * reducing
the amount of sugar
Before After Calories 435 350 Fat (g.) 19.7 9.7 % Calories from Fat 40% 24%
Cholesterol (mg.) 24.2 0.25
Coat a 9-inch pie plate with nonstick spray. Set aside. In a medium bowl,
whisk 2 cups of the flour with the baking powder. Add the oil and milk, and
mix the dough until it forms a ball. Divide the dough in half. Between
waxed paper, roll out one of the halves until it fits into the pie plate.
Remove the top sheet of paper and invert the dough into the plate. Remove
the remaining sheet of waxed paper. In a large bowl, gently mix the
remaining 1/3 cup of flour, the sugar, cinnamon and blueberries. Fill the
pie shell with the blueberry filling. Trim any dough that extends beyond
the edge of the plate. Add the trimmed pieces to the remaining dough half
and roll it out between waxed paper. Invert over the pie. Seal and flute
the edges of the crust; make slits in the middle. To prevent excessive
browning, cover the edge of the crust with a 1 1/2-inch-wide strip of foil.
Bake at 425 degrees. After 20 minutes, remove the foil; continue baking
until the crust is nicely browned and juice begins to bubble through the
slits, 15 to 20 minutes. Serve slightly warm.
Makes 1 pie (8 slices).
Yields
8 Servings