Make the Crust:
In a bowl, mix graham cracker crumbs with spices. Stir in melted margarine. Press into a pyrex pie plate with a spatula. (I use a fluted 9 1/2 pie plate.) Set aside for filling. Do not pre-bake.
Make the filling:
Measure 2 cups of the blueberries into a medium saucepan, and add the sugar. Add a splash of water if you want them to cook faster. Bring them to a boil over med-low, gently stirring frequently.
Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water. Set it aside.
When the blueberries have come to a gentle boil, add the spices, zest, and lemon juice. Stirring constantly, add the cornstarch mixture and stir until the juices begin to thicken and the mixture becomes translucent.
Immediately remove it from the heat and add the margarine and a pinch of salt.
Let cool 4-5 mins. Fold in the remaining 2-3 cups of blueberries.
2 cups for a 8" pie plate
3+ cups for a 9 1/2" pie plate
Spoon the mixture into the unbaked pie shell. Smooth over with the back of a metal spoon. Cover with pie crust cover. Remove for last 10 minutes of baking if necessary.
Bake at 350 for 35-45 minutes. It's done went the crust is golden and the smell fills the room.
Let cool at room temp.
Just before serving, if desired, pipe or spread cool whip (Dairy free) around the sides of the pie, leaving the center unadorned and brilliantly glistening. Garnish with 12 lemon tweels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (44g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 116 (59%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 181.7mg||6 %|
|Potassium 37.8mg||1 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.6g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
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