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Blueberry Pie

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

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