5 c. blueberries, frozen
16 oz. apple juice concentrate, frozen
1/2 c. white whole-wheat flour
3/4 t. cinnamon
2/3 c. canola oil
5 T. ice water
2 c. white whole-wheat flour
1/2 t. salt
In a large bowl, combine blueberries, apple juice concentrate, flour, and cinnamon. Mix together and set aside. Make pie crust (following.)
In a medium mixing bowl, combine oil and ice water. Whip together until it appears cloudy. In a measureing cup, mix together flour and salt. Slowly stir flour mixture into oil mixture. Gently divide pie crust dough in half. (Too much handling of dough makes it tough.) Roll out half of the dough between two pieces of wax paper into a round circle a couple inches larger than the pies pan. Place in a pan and add berry filling. Roll out second half of dough. Use leaf cookie cutters and cut shapes out of the dough. Place on top of the filling. Completely cover the top of the pie with leaf dough shapes. (You can use any shape cookie cutter you like, or just cover with another rolled out round top crust. If using a rolled out top crust, pinch edges all around the pie.) If you are feeling really creative cut out shapes freehand! Bake at 350 deg. F. for approximately 1 hr., or until the top of the crust is golden brown.
Yields: 8 slices.
Per slice: calories:394; fat: 20 grams; saturated fat:1 gram; sodium: 145 milligrams; carbohydrates: 51 grams; dietary fiber: 4 grams; protein: 5 grams.