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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Pie

Source: dLife

Blueberry Pie with walnut crumble topping.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	125.2

Total Carbs	29.9 g

Dietary Fiber	0.9 g

Sugars	17.1 g

Total Fat	5.4 g

Saturated Fat	1.5 g

Unsaturated Fat	0.8 g

Potassium	31.6 mg

Protein	2.8 g

Sodium	86.9 mg

Dietary Exchanges 5.4 Fat, 0.3 Fruits, 0.6 Other Carbs, 0.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 400 degrees F.
In a large bowl mix together the sugar substitute, granulated sugar, 2 tablespoons of the flour, egg substitute, sour cream, vanilla and butter-flavor extracts. Mix until smooth.
Stir in the blueberries and pour into the piecrust.
Bake on a baking sheet until the filling begins to bubble, about 25 minutes.
In a cup, using a fork, mix together the remaining 2 tablespoons flour, the brown sugar replacement, walnuts, and margarine. Break into fine crumbs and sprinkle over the pie. Bake until the filling is bubbly and the topping is golden brown, about 10 minutes more.