Guest guest Posted July 30, 1999 Report Share Posted July 30, 1999 This is a GREAT and very quick and easy dessert. Especially with all the blueberries available. You'll need a unbaked, prepared crust that you can get in the supermarket or health food store. * Exported from MasterCook * Vegan Blueberry Pie Serving Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust (9 inch) 4 cups blueberries 2/3 cup sugar dash salt 1 cup cold water 3 tablespoons cornstarch 1/4 teaspoon cinnamon 1 lemon rind -- grated 1 tablespoon lemon juice Preheat oven to 400F. Bake crust by covering with foil and filling with dry beans to weigh the foil down and keep the crust flat. Let cool. Pick over blueberries. Place 1 cup in a pot and reserve rest. Add sugar, salt, water, cornstarch, connamon, lemon rind and lemon juice. Place pot over heat and bring to a boil, stirring to keep the cornstarch in solution. When mixture thickens and clears, simmer a few more seconds then remove from heat. Add reserved blueberries, stir and pour into cooled pie crust. Refrigerate. Description: " (Weight Watchers points: 4) " - - - - - - - - - - - - - - - - - - - Per serving: 218 Calories (kcal); 6g Total Fat; (25% calories from fat); 2g Protein; 40g Carbohydrate; 0mg Cholesterol; 152mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Quote Link to comment Share on other sites More sharing options...
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