Often times I’m asked, “what is the healthiest fruit?” I don’t really like this question because all fruits are good for you and they all offer different health benefits. The best fruit is the one that you enjoy eating and the one that is in season. In the summer, peaches might be the best fruit, in the winter, mandarin oranges are a good choice. However, if I was forced to choose an all-time healthiest fruit, I would probably have to go with blueberries. Blueberries have 4 grams of fiber per cup, 25% of the daily value for vitamin C and they are the highest in antioxidants of all the fruits. So go grab some blueberries while they are still in season. Eat them for a snack, put them on your cereal, or enjoy them in this scrumptious pie!
Is this pie healthy? Yes and no. For a dessert, it is definitely healthier. I reduced the amount of sugar and swapped plain Greek Yogurt for the sour cream filling. I also managed to sneak in a cup of whole wheat white flour into the pie crust. So it is a semi-whole grain blueberry pie. If you are trying to watch your diet but craving something sweet and decadent, a slice of this pie could be your answer!
Is this pie delicious? Yes, without a doubt it definitely is. The sweet and tangy blueberries pair perfectly with the luscious cream filling. The combination of the deliciousness and knowing that it is semi-healthy makes it really hard to stop at just one slice. This recipe is adapted from Eats Well With Others.
- 1.5 Cups AP flour (can sub up to half of flour for whole wheat white)
- ½ tsp salt
- 4 tbsp shortening
- 5 tbsp butter
- 3-5 tbsp ice water
- 8 oz. reduced fat cream cheese
- 1 plain Greek Yogurt cup (5-6 ounces)
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
- zest of 1 lemon
- pinch of salt
- 3 cups blueberries
- 2 tbsp cornstarch
- 2 tbsp sugar
- 1 tbsp fresh lemon juice
- For the crust follow the King Arthur Directions
- Preheat oven to 400.
- Place pie crust on a 9 inch pie pan. Deep dish works best if you have it.
- Lightly prick the bottom of the pie crust with a fork. Place a piece of parchment paper over the crust and fill with baking beans or pie weights. Bake 12 minutes. Remove pie weights and bake an additional five minutes.
- Lower oven to 350. In a stand mixer, beat the cream cheese until creamy and fluffy. Add in the yogurt, sugar, egg, vanilla extract, lemon zest and salt. Mix until combined. Spread evenly over the bottom of the pie crust.
- In a large bowl, toss together the blueberries, cornstarch, 2 tbsp sugar, and lemon juice until well combined. Drop the berry mix over the top of the cream cheese mixture.
- Bake 40-50 minutes until top is set. Remove to wire rack to cool about 2 hours. Refrigerate for 4-6 hours before serving.