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.
Blueberry Lattice
Pie
- 6 cups fresh or 2 (16-ounce each)
packages frozen unsweetened blueberries
3 tablespoons lemon juice
1 cup plus 2 tablespoons Equal® Spoonful*
6 tablespoons cornstarch
Pastry for double crust 9-inch pie
- Toss blueberries and lemon juice in large
bowl. Sprinkle with combined Equal® and cornstarch. 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°F oven 55 to
60 minutes or until pastry is browned and filling is bubbly.
Cover edge of crust with aluminum foil if browning too quickly.
Cool on wire rack. Serve warm or at room temperature.
Makes 10 servings.
* May substitute 27 packets Equal sweetener.
Nutrition Information Per Serving (1/10
of pie): calories 266, protein 3 g, carbohydrate 44 g, fat 10
g, cholesterol 10 mg, sodium 153 mg,
Food Exchanges: 1 1/2 fruit, 1 1/2 starch,
2 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®
Click
for more information on the artificial sweetner Aspartame.
