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Blueberry Lattice Pie

Author/Submitted by: Sweet Ideas--Great Recipes from EQUAL, Scanned by Dianne Waller 11/29/97
Servings: 8
Categories: Desserts / Low-Fat/Low-Cal / Pies & Pastries

6  cups  fresh blueberries
3  tablespoons  lemon juice
6  tablespoons  cornstarch
8  teaspoons  sugar substitute
    Reduced-Fat Pie Pastry

1. Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal 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 1inch 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. 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.

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