Blueberry Pie Ingredient:
1/2 cups all−purpose flour, 6 tablespoons granulated sugar, 1/4 teaspoon table salt, 8 tablespoons reduced−calorie margarine, stick, chilled and cut up, 8 tablespoons fat−free margarine, tub, chilled, 5 tablespoons cold water, 5 cups blueberries, 1/4 cups cornstarch, 2 teaspoons lemon zest, 1 teaspoon vanilla extract, 1 large egg white.
Preheat oven to 375 degrees F. In a large bowl, combine flour, 1 teaspoon of sugar, salt and both margarines. Mix with a fork (or both hands) until mixture resembles coarse meal. Add 4 tablespoons of water and mix until dough can be formed into a ball, adding more water if necessary. Transfer dough to a lightly floured surface and divide into two equal portions. Roll each portion into a 12−inch round.
Press one round into the bottom and up the sides of a 9−inch pie plate, allowing dough to hang over sides; set a side.In a large bowl, combine blueberries, 1/3 cup of sugar, cornstarch, zest and vanilla. Toss to combine. Pour mixture into pie crust. Place second pie crust on top of blueberries and pinch two crusts together to form a seal. Using two fingers, pinch around edges to form a decorative rim. Whisk together egg white and 1 tablespoon water.
Brush mixture over surface of pie. Sprinkle with remaining teaspoon sugar. Prick top crust all over with a fork or sharp knife to allow steam to escape during cooking. Transfer pie to a baking sheet, Bake until crust is golden and filling is bubbling out of holes, about 1hour and 15 minutes. Cool on a rack, about 10 minutes, before slicing into 10 pieces.
