WEIGHT WATCHER'S COUNTRY BLUEBERRY PIE

 3/4 cup + 1 tbsp sugar

3 tbsp cornstarch

1 tsp cinnamon

1/8 tsp salt

4 cups blueberries (about 2 pints)

1 tbsp grated lemon zest (about 2 lemons)

1 tbsp fresh lemon juice

Pastry dough for a double crust pie

1 egg white, lightly beaten

1 tsp water

Preheat oven to 425-degrees.

Combine the 3/4 cup of sugar with the cornstarch, cinnamon and salt in a large bowl. Add blueberries and lemon zest and juice, toss together to mix well.

Line the bottom and sides of a 9-inch pie pan with pastry dough, pressing onto bottom and sides. Spoon the berry mixture into the pie pan. Cover mixture with the top crust, cutting vents or poking with a fork to vent. Crimp the dough edges together to seal and make a decorative rim. Brush top with the egg white that has been beaten with the water. Sprinkle with the remaining 1 tablespoon of sugar.

Place pie on a baking sheet to catch any drips. Bake 20 minutes at 425-degrees. Reduce oven temperature to 375-degrees. Bake until the crust is golden brown and the filling is bubbly, about 25 minutes. Allow pie to cool on a wire rack approximately 1 hour before cutting.

Per serving of 1/12 of the pie: 248 calories, 9g (2g sat) fat, 5mg chol, 227 mg Sod, 40g carbs, 2g fiber, 3g protein, 10mg calc Points value 5

file photo for reference only