Blueberry Pie on the Fly

Crust

  • 3 tbsp Baking Blend
  • 1 tbsp Butter
  • 1/2 + 1/8 tsp Gentle Sweet
  • 1 tbsp Egg white

Blueberry Filling

  • 1/2 cup frozen blueberries
  • 1/4 cup water
  • 1 tsp. Lemon juice
  • 2 tbsp. Gentle Sweet
  • 1/4 tsp. Xanthan or glucci

Optional topping:

  • Whipped topping or your favorite on plan vanilla ice cream.
  • Store bought: Rebel vanilla ice cream

Homemade whipped topping*

  • 1 cup cream
  • 2-3 tbsp Gentle Sweet

Crust

  1. Mix all ingredients in bowl.
  2. Reserve 1/3 pie crust for top.
  3. Press remaining 2/3rds crust into bottom of ramekin. (I did press it up on the side just a little to give it a small pocket for the filling.)
  4. Microwave 30 seconds

Blueberry Filling

  1. Place frozen blueberries, water, lemon juice and Gentle sweet in sauce pan over medium heat.
  2. Cook until frozen blueberries are thawed and sauce is slightly bubbly.
  3. Sprinkle in xanthan or glucci.
  4. Heat for 1-2 minutes.
  5. Remove from heat.
  6. Add filling to cooked pie crust.
  7. Roll out remaining 1/3rd pie crust in between parchment paper.
  8. Carefully place rolled out dough on top of pie filling in ramekin.
  9. Cut 3 slits in pie. One down the middle and 2 on the side. Or a design of your choice. This helps give the pie room to expand while cooking, so it doesn’t explode.
  10. Microwave 45 seconds – 1 min. **

  11. Enjoy warm, room temp or chilled.

Homemade whipped topping

  1. Add ingredients to blender and whip until thickens.
  2. Add to your favorite trim healthy desserts.

*If your blender does better with more liquid than this, double the recipe and save the whipped topping in the fridge.

**Please note, if your pie filling is piping hot, you will want to put your pie on a plate to cook for the final 45 seconds with the pie crust topping, the filling sometimes oozes. If you let the filling cool off for a few minutes it’s unlikely it will do that.
Dessert
S Meal