Blueberry Lattice Pie recipe

Blueberry Lattice Pie.

Lemon paired with blueberries brings outthe delicious flavor of this summer fruit. Frozen unsweetenedberries can be used in place of the fresh, so this pie can beenjoyed all year long.

Recipe: Blueberry LatticePie

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 largebowl. Sprinkle with combined Equal® and cornstarch. Tossto coat. (If frozen blueberries are used, let stand 30 minutes.)

Roll half of pastry on lightly flouredsurface 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 12strips, 1/2-inch wide.

Pour blueberry mixture into pastry. Arrangepastry strips over filling and weave into lattice design. Trimends of lattice strips. Fold edge of lower crust over ends oflattice strips. Seal and flute edge.

Bake in preheated 400°F oven 55 to60 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 (1/10of pie): calories 266, protein 3 g, carbohydrate 44 g, fat 10g, cholesterol 10 mg, sodium 153 mg,

Food Exchanges: 1 1/2 fruit, 1 1/2 starch,2 fat.

Recipe and photograph provided courtesyof Merisant Corporation ® and the NutraSweet Company, makersof Equal®

Clickfor more information on the artificial sweetner Aspartame.

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