Healthier Blueberry Pie

With the summer coming to an end, and blueberries being in abundance, and super cheap, I thought I would come up with an lower calorie blueberry pie recipe.  Using store bought pie crust on the bottom, and a homemade crumble on top, and letting the blueberries take center stage, by keeping the sugar low; this pie is lower in calories (I found some blueberry crumb pies with over 450 calories per slice!), but super yummy.  

Never Stop Cooking ~ Melissa

Blueberry Crumb Pie

Ingredients

Store bought Pie Crust
4 cups fresh blueberries
1/2 cup sugar
3 Tbsp whole wheat flour
1 Tbsp lemon juice
1 tsp lemon zest
1 tsp cinnamon
1 tsp vanilla extract

Crumble
1 cup oats
2 whole graham crackers - crushed up
2 Tbsp country crock or light butter - melted
2 Tbsp brown sugar
1 Tbsp Plain 0% Fat Greek Yogurt
1 tsp cinnamon

Directions

Preheat the oven to 375 degrees. Spray pie pan with non stick cooking spray. Spread store bought pie crust out onto pie pan. Set to the side.

Combine the sugar, flour, lemon juice, lemon zest, cinnamon, and vanilla extract in a bowl. Add berries and coat them in the mixture. Add the blueberry mixture to the pie crust, spreading out evenly.

Combine the oats with the crushed graham crackers and the cinnamon. Combine the brown sugar, melted butter, and greek yogurt in a separate bowl. Using a fork add the butter mixture to the oat mixture. Spread the crumble evenly on top of the blueberry mixture.

Cover pie crust with foil to prevent crust from burning. Bake the pie at 375 degrees for 30 minutes. Remove the foil and bake for an additional 10 minutes, periodically checking to prevent the crust from burning. Remove pie from oven and let sand for at least 30 minutes before serving.

Nutritional Facts

Servings per pie :8

1 Serving: Calories 293 Fat 10g Cholesterol 40mg Sodium 181mg Carbohydrates 51.4g Fiber 3.6g Sugar 23.4g Protein 2.7g