For this pie, a tender biscuit crust encases a luscious fruity filling. The biscuit crust is easy to handle and roll, and it contributes much less fat than a traditional pastry one. We reduced the calories, fat and cholesterol by:

* replacing the lard with canola oil * eliminating the butter * reducing the amount of sugar

Before After Calories 435 350 Fat (g.) 19.7 9.7 % Calories from Fat 40% 24% Cholesterol (mg.) 24.2 0.25

Coat a 9-inch pie plate with nonstick spray. Set aside. In a medium bowl, whisk 2 cups of the flour with the baking powder. Add the oil and milk, and mix the dough until it forms a ball. Divide the dough in half. Between waxed paper, roll out one of the halves until it fits into the pie plate. Remove the top sheet of paper and invert the dough into the plate. Remove the remaining sheet of waxed paper. In a large bowl, gently mix the remaining 1/3 cup of flour, the sugar, cinnamon and blueberries. Fill the pie shell with the blueberry filling. Trim any dough that extends beyond the edge of the plate. Add the trimmed pieces to the remaining dough half and roll it out between waxed paper. Invert over the pie. Seal and flute the edges of the crust; make slits in the middle. To prevent excessive browning, cover the edge of the crust with a 1 1/2-inch-wide strip of foil. Bake at 425 degrees. After 20 minutes, remove the foil; continue baking until the crust is nicely browned and juice begins to bubble through the slits, 15 to 20 minutes. Serve slightly warm.

Makes 1 pie (8 slices).