No-Sugar-Added One Crust Fresh Blueberry Pie

1 Trader Joe's Pie Crusts - Gourmet, 9-inch

1 tablespoon egg white, lightly beaten

4 cups blueberries, rinsed and dried

½ liquid cup and two tablespoons water, divided

2 tablespoons cornstarch

13 packets organic stevia or other natural sugar substitute

2 teaspoons lemon juice

Pinch of salt

Place the oven rack in the middle position and begin heating the oven to 425-degrees.

Bake the crust: Follow the pie crust's package directions and place in a 9-inch pie pan, crimping the crust's edges. Line the pie crust with parchment paper or aluminum foil (it keeps the pie weights from sticking) and fill with dried beans or ceramic pie weights. Bake for 20 minutes. Carefully lift out the beans or weights with the parchment or foil. With a fork, prick the crust's bottom and sides, and bake 5-10 minutes, or until pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides of the warm crust with the egg white.

Make the filling: Measure-out 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.

Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.

When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Re-whisk the cornstarch mixture (it settles) and then, stirring constantly, add the cornstarch mixture, sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove the pan from the heat and with a large rubber spatula, quickly fold in the remaining 3 cups of blueberries.

Spoon the blueberry mixture into the baked pie shell and let it sit at room temperature for at least 2 hours before serving.

Serves 8

Nutrition values per serving: 242 calories (45.8 percent from fat), 12.2 g fat (7 g saturated fat), 29.9 g carbohydrates, 9.5 g sugars, 3.8 g fiber, 2.8 g protein, 5 mg cholesterol, 64 mg sodium.

Based on Rose Levy Beranbaum's Fresh Blueberry Pie recipe.