Company was coming, and I needed a dessert that my son-in-law could eat. Blueberries are good for you and don’t have a high sugar count. Piecrust is tasty, but has lots of calories, plus it takes time to make. I’ve found using all artificial sugar and no granulated sugar or brown sugar makes a less satisfactory baked good, so I calculated how much sugar to use to make each serving only 7 grams, the one-meal limit for diabetics. (I used blueberries and strawberries for one pie and just blueberries for the other.)
First, I used a recipe for a mixed berry crumble pie. To save time, I used chopped walnuts instead of hazelnuts or almonds, pulverized in the blender. The recipe said to use half the crumb mixture for the bottom crust and pat the rest on top. That was too much crumbs for the top, and my husband turned up his nose at it. However, my diabetic son-in-law and my two daughters liked it and declared it delicious. There’s no picture because they finished it off. I also made a blueberry pie with no crust on the bottom and a light sprinkling of Walnut Streusel on top. This my husband accepted with Cool Whip on top.
Here is the recipe for Mixed Berry Crumble Pie with the necessary changes to make it diabetic legal for 8 servings.
Crust and Topping
1 cup walnuts or pecans, chopped 2 cups flour 2 Tbs. sugar and 6 Tbs. Stevia (put 2 Tbs. sugar in 1/2 cup measure and fill with Stevia) ¾ cup margarine (1 and ½ sticks)
1 and 1/2 Tbs. cornstarch 1 Tbs. sugar and 7 Tbs. Stevia (put 1 Tbs. Sugar in 1/2 cup measure and fill with Stevia) 2 pints fresh berries (I used blueberries and halved strawberries)
Serve with Cool Whip
Set oven at 450. Mix nuts, flour, and sugar. Cut in margarine with a pastry blender or 2 knives. Press 2/3 of mixture into bottom and sides of a 9-inch cake pan. Mix cornstarch, sugar, and Stevia. Stir into berries. Pour into piecrust and sprinkle rest of crumb mixture on top and bake 30 minutes. Cool 10 minutes.
Crustless Blueberry Walnut Pie – serves 8
Walnut Streusel Topping
1/2 cup flour 2 Tbs. light brown sugar (packed) plus 6 Tbs. Stevia(put 2 Tbs. brown sugar in 1/2 cup measure and fill with Stevia 1/4 cup cold margarine, cut into cubes 1/2 cup chopped walnuts
4-5 cups blueberries (5 for 10 inch pieplate) 1 Tbs. Sugar plus 7 Tbs. Stevia (put 1 Tbs. sugar in 1/2 cup measuring cup, fill with Stevia) 1/4 cup cornstarch 1/2 tsp. nutmeg
Heat oven to 425 degrees. Wash berries, drain in colander, and put in medium bowl. Mix sugar, Stevia, cornstarch, and nutmeg, and stir into berries. Pour into 9 or 10 inch glass, ceramic, or tin pie pan. Cut margarine into flour, sugar, and nut mixture with a pastry blender or two knives. Sprinkle over blueberries and bake for 35 minutes. If you only have 12 oz. blueberries, use a smaller pie pan.