This delicious pie is loaded with juicy blueberries and sweetened with the natural goodness of Truvía® natural sweetener. This pie contains 20% fewer calories and 70% less sugar than the full-sugar pie.
Nutrition Per Serving
Vitamin A8% DV
Vitamin C15% DV
Pastry for double-crust 9-inch pie
6 cups fresh blueberries or 2 (16-oz.) packages frozen
3 Tbsp lemon juice
1⁄4 tsp ground cinnamon
6 Tbsp cornstarch
1 Tbsp butter
1⁄3 cup + 11⁄2 Tbsp Truvía® natural sweetener spoonable
Assemble all ingredients; preheat oven to 400° F.
Roll half of the pastry on floured surface 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan.
Toss blueberries with lemon juice in large bowl. Add cinnamon, cornstarch and Truvía® to bowl. Toss until coated.
Pour blueberry mixture into crust. Cut butter into slices; place on top of blueberry mixture.
Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan. Place over blueberries, seal edges, trim and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Cut slits in top to allow steam to escape.
Bake for 55–60 minutes until crust is browned. Cool on wire rack.