Are you looking for a great Blueberry pie Recipe? Look no further. All ingredients and cooking instructions to create a tasty meal are listed below. If you enjoy our Blueberry pie Recipe, share your comment below.
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