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 extract. 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.