Carb Counter's Wild Blueberry Pie
Recipe - Courtesy of Dixie USA
- 1 package of Carb Counter's Press 'n Bake Pie Crust
- 3 cups fresh or frozen blueberries
- 1 Tablespoon lemon juice
- 2/3 cup Sugar Not Spoonful All Natural Sugar Replacement
- 1 Tablespoon Carb Counter's Thick It Up Thickener
Preheat oven to 400 degrees. Prepare the pie crusts according to package direction but do not bake the pie crusts. Note: Recipe may be made using one single crust and topping with whipped cream in place of the top crust if desired. In a saucepan, bring the blueberries to a boil on medium-high heat, add the lemon juice and 1 Tablespoon water and stir in the Spoonful sweetener. Sprinkle the Thick-It-Up over the fruit and stir to blend well. Fruit will begin to thicken. Remove from heat and spoon into the unbaked pie shell. Top with crust (if using), cut several slices on the top of the crust to let out the steam and bake for 35-40 minutes until crust is brown and fruit is bubbly. Makes 7 servings, 5 net carbs each.