Blueberry Lattice Pie


  • 6 cups fresh blueberries or 2 packages (16 ounces each) frozen unsweetened blueberries
  • 3 tablespoons lemon juice
  • 6 tablespoons cornstarch
  • 8 teaspoons Equal(r) for Recipes or 27 packets Equal(r) sweetener or 1 cup plus 2 tablespoons Equal(r) Spoonful(tm)
  • Reduced-Fat Pie Pastry (2 recipes for double crust) or favorite pastry for double crust 9-inch pie
  1. Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal(r) and toss to coat. Let stand 30 minutes.
  2. 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.
  3. 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.
  4. Bake in preheated 425°F oven until crust is browned and filling is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning too quickly.
  5. Cool on wire rack; refrigerate leftovers.


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