Blueberry Pie
Ingredients:
- 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
or 1 cup plus 2 tablespoons Equal® Spoonful™
Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Directions:
- 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.
