Blueberry Mint Pie


Low-Fat Crust

1 3/4 cups all-purpose flour

¼ cup BariEssential Vanilla Bliss protein powder

1/4 teaspoon salt

6 tablespoons chilled oil (canola or olive oil)

1 extra-large egg white; lightly beaten

1 1/2 teaspoons vinegar, either white wine or apple cider

Ice water as needed

Blueberry Filling

4 cups fresh blueberries

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

2 1/2 tablespoons flour

1 tablespoon margarine

1 tablespoon lemon juice

1/8 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons chopped fresh mint


To make piecrust: Preheat oven to 350 degrees F. Mix flour, protein powder, and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly. Mix in beaten egg white and white wine vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour). Roll dough on a floured surface until 1 inch thick. Drape over 9-inch pie pan, being careful not to tear the dough. Trim off the excess pieces and discard. Bake for 7-10 minutes or until golden brown.

To make filling: In medium saucepan, combine 2 cups blueberries with both light brown and granulated sugar, flour, margarine, lemon juice, spices, and salt. Cook and stir over low heat until mixture comes to a boil. Simmer 5 minutes or until thickened. Remove from heat and let cool. Stir in remaining 2 cups of blueberries and the chopped fresh mint. Pour into prepared piecrust and let entire pie cool.