Blueberry Pie with Whipped Cream

Ingredients(for 1 slice (about 1/8 of a 9-inch pie), suitable for a light Singapore lunch dessert)

• 1 1/2 cups Fresh blueberries (locally sourced if possible)
• 1 cup Whole wheat flour (for a healthier crust)
• 1/4 cup Unsalted butter (chilled, cut into cubes)
• 2 tbsp Low-fat Greek yogurt (for moisture in crust)
• 2 tbsp Stevia or coconut sugar (healthier sweetener)
• 1 tbsp Cornstarch (for thickening filling)
• 1 tbsp Fresh lemon juice (adds zest to filling)
• 1 tsp Vanilla extract (for aroma)
• 1/2 cup Light whipping cream (chilled)
• 1 tsp Icing sugar (optional, for whipped cream) - optional

Instructions

1. 1

   Preheat your oven to 180°C (356°F). Prepare a 9-inch pie dish by lightly greasing it with a touch of butter.

   5 minutes

   Ensure oven is fully preheated for even baking.

2. 2

   Mix whole wheat flour and stevia/coconut sugar in a bowl. Add chilled butter cubes and rub in until mixture resembles coarse crumbs.

   5 minutes

   Use your fingertips to avoid warming the butter.

3. 3

   Add Greek yogurt to the mixture and knead gently until a soft dough forms. Press dough evenly into the pie dish to form the base and edges.

   5 minutes

   Don’t overwork the dough to keep the crust tender.

4. 4

   In another bowl, combine blueberries, cornstarch, lemon juice, and vanilla extract. Mix to coat the berries thoroughly.

   3 minutes

   Cornstarch helps thicken the berry juices during baking.