Blueberry Pie with Splenda | Sugar for Breakfast: Blueberry Pie with Splenda

Friday, January 13, 2012

Blueberry Pie with Splenda

A mom of one of my daycare girls requested a blueberry pie for her dad. However, he cannot have sugar.
So as someone whom has only used sugar I did my research to learn how Splenda...or similar substitutes work in baking while replacing regular white granulated sugar.
Surprise! It can be substituted cup for cup, tablespoon for tablespoon, etc.
So off I went to the store and found there is generic available for a $1 less, so of course I went with that since I didn't have the Splenda brand coupon.
I used my favorite double pie crust recipe and just subbed the sugar in the pie and it came out smelling delicious!
The only thing I noted while using the Splenda, or like product, in this recipe is that it is super light! It was like holding air!


Blueberry Pie

by Emily Chhouy
Prep Time: 15 min
Cook Time: 45 min
Ingredients (8 pieces)
    For the Pie Filling
    • 4 cups fresh blueberries
    • 3/4 cup sugar substitute or Splenda
    • 3 Tbsp cornstarch
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon
    • 1 Tbsp butter
    For the Double Layer Crust
    • 2 cups flour
    • 3/4 tsp salt
    • 2/3 cup shortening
    • 6 Tbsp water
    Instructions
    For the Pie Filling
    Preheat oven to 425°
    Place blueberries in large mixing bowl.
    Combine sugar substitute, cornstarch, salt and ground cinnamon and place over the blueberries; mix lightly to cover all the blueberries.
    *I like to use a bowl with a lid, so I can cover and shake the blueberries around in the sugar mixture to get coated without smooshing any berries.
    Set the blueberries aside.
    Prepare the pie crust:
    For the Pie Crust
    Combine flour and salt.
    Cut in shortening.
    Add water a tablespoon at a time until dough forms a nicely shaped ball.
    Divide dough in half.
    Roll one half of the dough out on floured surface.
    Place into pie pan.
    Repeat rolling with other half of the dough.
    Cut into strips for lattice top if desired; or cut slits into the dough.
    Pour blueberries into the crust in the pie pan.
    Cut the tablespoon of butter up over the blueberries.
    Cover with lattice work or top crust.
    Fold and flute edges as desired.
    Bake for 45-50 minutes.
    *I like to cover the edges with my silicone pie crust shield after the first 20 minutes of baking so it doesn't burn.
    Remove from oven; place on cooling rack until cooled.
    Cut, serve and enjoy
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