Blueberry Pie

Blueberry Pie

Makes 8 Servings


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


Preheat over to 400° F. Toss blueberries and lemon juice in large bowl. Sprinkle with combined Equal and cornstarch. Toss to coat. (If frozen blueberries are used, let them thaw for 30 minutes and drain excess water.)

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 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.

Nutritional Information

Calories: 266
Protein: 3g
Carbohydrates: 44g
Fat: 10g
Cholesterol: 10mg
Sodium: 153mg


Recipe courtesy of

Items of Interest

August 29, 2014 Desserts