Blueberry Pie

Lemon paired with blueberries brings out the delicious flavor of this summer fruit. Frozen unsweetened berries can be used in place of the fresh, so this pie can be enjoyed all year long.

29% calorie reduction from traditional recipe

Pastry for double crust 9-inch pie
6 cups fresh or 2 packages (16 ounces each) frozen
    unsweetened blueberries
3 tablespoons lemon juice
6 tablespoons cornstarch
1 cup plus 2 tablespoons Equal Spoonful*

*May substitute 27 packets Equal sweetener

Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal; toss to coat. (If frozen blueberries are used, let stand 30 minutes.)

Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim within 1 inch of edge of plate. 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 400 degree F oven until pastry is browned and filling is bubbly, 55 to 60 minutes. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers.

Makes 8 servings

Nutrition information per serving: 266 cal., 3 g pro., 44 g carb., 10 g fat, 10 mg chol., 153 mg sodium

Food exchanges: 1 1/2 fruit, 1 1/2 starch, 2 fat