Weekly Recipe: Summer Blueberry Pie

Summer Blueberry Pie
Serves 8
4 Points value

2 Tbsp cornstarch
2 Tbsp water
3 pints blueberries
1/2 cup sugar
1 prepared reduced-fat graham cracker crust

Whisk together cornstarch and water in a large saucepan until smooth. Add 3 cups of the blueberries and the sugar. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the side of the saucepan with a wooden spoon to crush them. Cook, stirring constantly, until the mixture thickens and boils, about 1 minute.

Remove the saucepan from the heat and stir in the remaining blueberries. Pour the filling into the prepared crust. Refrigerate until the filling is set, at least 5 hours or up to overnight. Cut into wedges.

Per serving: 215 cal, 3g fat (1g sat fat), 3g fiber, 96mg sodium

recipe courtesy of our Hit the Spot cookbook