Blueberry Lemon Pie with Cookie Crust – Featured Healthy Recipe for Kids

Blueberry Lemon Pie with Cookie Crust

PREHEAT: oven to 375 degrees F
PANS/EQUIPMENT: Pie dish, pyrex
PREP TIME: about 15 minutes
COOK TIME: 30 minutes
NUMBER OF SERVINGS: 6 or more depending on ages

24 sandwich cookies (no artificial ingredients)
Finely crush cookies in food processor

4 Tablespoons unsalted organic butter or Earth Balance spread
Melt in pan. Place in bowl with cookie crumbs. Blend well with fork. Place in pie plate. Spread smoothly around until all sides of pie dish is coated.

6 Cups fresh (washed) or frozen blueberries
4 Tablespoons unbleached flour or arrowroot
3 Tablespoons sugar or frozen apple juice concentrate
1/4 teaspoon cinnamon
2 teaspoons lemon zest, finely grated
Place in a bowl. Gently mix well. Pour over pie crust. Spread evenly. For first 20 minutes, cover with foil. Bake 30 minutes. Serve.

OPTIONS: Use your own pie filler recipe, but remember to use less sugar in pie filler because of the sweetness of sandwich cookie crust!

COMMENT: If you love pies and just can’t make a great pie crust no matter how hard your try, this is your answer: crushed sandwich cookies. Easy and fast. Enjoy!

FYI: Use less sugar in filler with sandwich cookie crust.

5 FOOD COLORS: tan, yellow, blue/purple, white, brown
5 FOOD GROUPS: grains, essential fatty acids, fruits, sweet, spices

Blueberry Lemon Pie with Cookie Crust – Featured Healthy Recipe for Kids