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Summer Blueberry Pie

I had a wonderful blueberry pie for desert at a friends house and have
devised a FF version.   Blueberries were 88c a pint today- I don't want to
go back to Australia! ($6?!?!)  I would serve this with FF vanilla yogurt
on the side.  The blueberries could be replaced with any other fruit...

Summer in BC Blueberry Pie:

Graham Cracker Crust (Modified from FF Archives)
1 egg white
2 tbs maple syrup
1/2 tsp cinnamon or nutmeg
6 graham crackers (crushed fine)
1/4 - 1/2 cup whole wheat flour
1/4 cup puffed brown rice crushed (optional) -makes it crunchy!
1 tbs water
Beat egg to frothy state, blend in  syrup.  Stir in crushed graham
crackers, add 1/3 cup whole wheat flour and water. Adjust water to suit.
Mix until it forms a ball -on a nonstick surface or wax paper - it is very
messy.  You might need more flour.  Roll it out to fit a 9 inch nonstick
piepan.  Bake 350F for about 10 minutes.

This has about 5 g fat total (from the crackers!).

2 pints of fresh blueberries (2 punnets-600g?)
1 package of 'blueberry glaze'*
1/2 cup sugar
1 cup boiling water

Mix sugar, glaze mix and water.  Beat til smooth and clear.  Add
blueberries.  Stir. Pour into pie pan and chill in fridge for 1 hour.

*Blueberry glaze contains mostly tapioca starch with a bit of citric acid
and some flavorings.  It could be replaced with any similar pie glaze or
tapioca /arrowroot/ corn starch used for thickening sauces.  I've also seen
gelatin or agar agar used to similar effect.

      Laura Barwick
      Burnaby, BC, Canada

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