Prep 25 mins
Cook 45 mins
I found this recipe on Splenda's website and made a few alterations so that it is now super-easy to make. Now, I'm the kinda person that assumes that anything low-fat will be gross. However, this wasn't just good for a low calorie pie- it was the most excellent pie I have ever made! Seriously no one would ever guess it had Splenda in it- and with my alterations it's now easy as... pie?
- Allow all your frozen berries to dethaw in a sieve placed over a bowl. As they thaw, juice should drain into the bowl- save it! You need it for the a later step. (Thawing not included in prep time).
- Preheat you oven to 375 degrees.
- Pie crusts always have 2 in a package. Unroll one and place it flat in the freezer, unroll the other and set it in your 9 inch pie plate.
- In a tiny bowl beat together the egg yolk and water with a fork. This is called egg wash, and will make your crusts pretty and will work as "pie crust glue." Brush the egg wash around the rim of the pie crust in the pie plate.
- In another small bowl, add your cornstarch, then slowly pour one cup of the drained berry juice to the cornstarch while whisking briskly. It should not be lumpy by the time you're done.
- In a medium saucepan, add Splenda, then slowly add cornstarch, whisking the whole time. Stir constantly until mixture comes to a boil. Boil one minute.
- Stir in butter and fruit from sieve.Cool slightly and pour mixture into your pie shell.
- Take your remaining pie crust out of the freezer. (It should now be firm enough to work with- but work quickly!) Cut into 1 1/2 inch wide strips. Arrange strips in a lattice design over the filling. Trim strips even with lower pie crust, fold edges over and crimp to seal.
- Brush all visible pie crust with your egg wash that you made earlier.
- Bake for 40-45 minutes or until browned. You may want to cover the edges of your pie with foil so they don't burn.
- Allow to cool on a wire rack.