YOUR good health is OUR true mission


Red, White and Blueberry Pie

Posted on 07/4/2013

As we celebrate the 4th of July, Independence Day, I’d like to share with you one of my husband Kelly’s favorite recipes. It’s for blueberry pie, but of course, you can make it with cherry (another favorite of Kelly’s) or peach. All of those fruits are coming into season and make a delightful pie. You can use this recipe in the fall with apples too. 

And, before you ask, no this is not on our meal plan although I do think it might pass our stringent nutritional requirements we set forth to fit in our overall 5 week meal plan. It is a treat you can make your family and be happy to know it does not contain any hydrogenated oils and is really simple to make. Just remember, portion control, and you’ll be fine! 

I’d also like to point out the amount of sugar used in this recipe is just right. I normally am unable to eat other pies because of how overly sweet they are, and rarely do anyway because of the shortening used in them contain hydrogenated oils which are terrible for your health 

I hope you and your family enjoy this recipe as much as we have over the years. I also wish you a happy and safe 4th of July. Bon Appetite! 

Seattle’s Blueberry Pie

Pie Crust Ingredients: 
2 ¼ Cups Flour 
¾ Teaspoon of Salt 
2/3Cup Salad Vegetable Oil 
½ Cup Milk 

Pie Filling Ingredients: 
¼ Cup Sugar 
3 Tablespoons of Flour 
¼ Teaspoon Nutmeg or Cinnamon (or both) 
5 Cups Blueberries (you can also make it with sliced, fresh peaches, cherries or sliced, fresh apples) 

Preheat oven for 350 degrees. Add salt to flour, set aside. Add the oil to the milk. Add liquid mixture to flour all at once and stir very lightly. Form two balls, one for top crust and one for bottom crust. Roll each boll between two pieces of wax paper. Peel off top sheet of paper and fit into pie pan. Add fruit mixture. Roll and place second crust on top; make crust by pinching with fingers and cut a few small holes for pie to bake evenly. Brush top with milk and sprinkle with sugar. Cover crust edges to prevent from browning. Bake for 45 minutes. Cool and serve.


Seattle Sutton, BSN, RN

She made healthy eating her mission in life long before anyone else did, in hopes of helping her own obese father. A registered nurse by training and entrepreneur at heart, she lives, eats and breathes everything about healthy eating and helping to improve people’s eating habits and overall health. She enjoys never having to bother with grocery shopping, cooking and counting calories. Her favorite SSHE meal, although it’s hard to pick just one, is the Potato Gnocchi with Basil Pesto Sauce.

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