Posted by kdipaolo 7/5/01 5:04:41 am

Serves 10/Points per serving 5

2 1/2 cups all-purpose flour
6 tablespoons granulated sugar
1/4 teaspoon table salt
8 tablespoons reduced-calorie margarine, stick, chilled and cut up
8 tablespoons fat-free margarine, tub, chilled
5 tablespoons cold water
5 cups blueberries
1/4 cups cornstarch
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 large egg white

Preheat oven to 375 degrees F.

In a large bowl, combine flour, 1 teaspoon of sugar, salt and both margarines. Mix with a fork (or both hands) until mixture resembles coarse meal. Add 4 tablespoons of water and mix until dough can be formed into a ball, adding more water if necessary. Transfer dough to a lightly floured surface and divide into two equal portions. Roll each portion into a 12-inch round. Press one round into the bottom and up the sides of a 9-inch pie plate, allowing dough to hang over sides; set aside.

In a large bowl, combine blueberries, 1/3 cup of sugar, cornstarch, zest and vanilla. Toss to combine. Pour mixture into pie crust. Place second pie crust on top of blueberries and pinch two crusts together to form a seal. Using two fingers, pinch around edges to form a decorative rim.

Whisk together egg white and 1 tablespoon water. Brush mixture over surface of pie. Sprinkle with remaining teaspoon sugar. Prick top crust all over with a fork or sharp knife to allow steam to escape during cooking.

Transfer pie to a baking sheet, Bake until crust is golden and filling is bubbling out of holes, about 1 hour and 15 minutes. Cool on a rack, about 10 minutes, before slicing into 10 pieces.