Yesterday we hosted my brother-in-law and his girlfriend for a spaghetti dinner and this.

My youngest sister, Eliza and I made the pie together.

This is Eliza…right there….look down…

Isn’t she pretty! 😀

Anyway.

Doesn’t the pie look fantastic!?!?

That’s because it was. 🙂

Served warm with freezing cold fro-yo, made for a delectable dessert, that even I was craving.

Believe it or not…I haven’t had dessert in many months *cough*cough* pregnancy.

You could decorate your slice of pie like a normal person with a scoop of fro-yo and a dollop of whipping cream…

…or you could do it like this:

Where’s the pie? 😉

Whole Wheat Blueberry Pie

Ingredients (Pie Crust) x2

from Chocolate & Carrots

• 1 1/4 cups whole wheat pastry flour
• 1/8 teaspoon salt
• 7 tablespoons very cold unsalted butter (cut up into tiny piece, about 6 cubes per tablespoon)
• 5-8 tablespoons ice cold water
  

How-To (Pie Crust)

1. In a large bowl combine the flour, salt and butter. Mix with your pastry blender.
2. Next add in 1 tablespoon of the ice cold water into the bowl at a time, until the dough will form a ball when pressed in.
3. Form the dough into a disk shape, wrap in plastic wrap and place in the refrigerator for about 30 minutes until it’s cold.
4. Repeat for the top layer of dough.

Ingredients (Pie)

adapted from Martha Stewart

• 5 cups frozen blueberries (thawed)
• 1/2 cup sugar
• 1/4 corn starch
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 egg yolk
• 1 tablespoon reduced fat milk
• 2 tablespoons raw sugar

How-To (Pie)

1. Combine the blueberries, sugar, corn starch, lemon zest and lemon juice together.
2. Spray your 9.5″ pie pan with cooking spray.
3. Roll out one of the pie crusts into a 12 inch circle.
4. Lay it inside the pie pan, draping some over the edges.
5. Fill the pie with the blueberry mixture.
6. Dot with pieces of the 2 tablespoons of butter.
7. Roll out the other pie crust into a 12 inch circle and lay it on top of the pie filling, draping it over the edges.
8. Pinch and trim the edges.
9. Cut some vent holes in the top.
10. Beat the egg yolk and milk together and brush on the top of the pie.
11. Sprinkle with the raw sugar.
12. Put in the refrigerator for at least 30 minutes to chill (up to 3 hours).
13. Preheat the oven to 400°F.
14. Place the pie in the middle rack of the oven with a baking sheet on the rack below to catch any drippings.
15. Bake for 20 minutes.
16. Reduce the heat to 350°F.
17. Cover the edges of the pie with a pie crust shield or some foil along the edges.
18. Bake for 40-50 minutes until the pie is golden brown.
19. Allow the pie to cool for 5-10 minutes before serving.
20. Serve with vanilla frozen yogurt and or light whipped cream!