Blueberry Pie

Blueberry Pie


Pastry for double crust 9-inch pie
6 cups fresh blueberries
or 2 packages (16 ounces each) frozen unsweetened blueberries
3 tablespoons lemon juice
6 tablespoons cornstarch
8 teaspoons Equal? for Recipes
or 27 packets Equal? sweetener

Equal sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal? and toss to coat. Let stand 30 minutes.
Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.

Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.
Bake in preheated 425oF oven until pastry is browned and filling is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers.

Yield: Makes 8 servings.

Nutritional Information:
Each serving provides: amount per serving
Calories 257
Protein 3 g
Total Carbohydrates 42 g
Total Fat 10 g
Cholesterol 10 mg
Sodium 128 mg
Food Exchanges: 1 fruit, 1-1/2 bread, 2 fat
30% calorie reduction from traditional recipe

B-man :wink: