Blueberry Lattice Pie
Author/Submitted by: Sweet Ideas--Great Recipes from EQUAL,
Scanned by Dianne Waller 11/29/97
Pies & Pastries
Reduced-Fat Pie Pastry
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 1inch of edge of pan. 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 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. Cool on wire rack; refrigerate leftovers.
Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal and toss to coat. Let stand 30 minutes.