Blueberry Patch Pie Recipe

Blueberry Patch Pie Recipe

8 servings

Ingredients:

Double Pie

10 3/4 teaspoons Equal sweetener

1/4 cup plus 2 teaspoons cornstarch, divided

1/3 cup apple juice

2 tablespoons lemon juice

6 cups fresh blueberries or 2 packages frozen unsweetened blueberries, partially thawed

Method:

Make Double Pie Crust. Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2 inches larger than inverted 9-inch pie pan. Ease pastry into pan.

Heat combined Equal sweetener, 2 teaspoons cornstarch, apple juice, and lemon juice to boiling in small saucepan, whisking until thickened, about 1 minute. Sprinkle remaining 1/4 cup cornstarch over blueberries and toss, stir apple juice mixture into blueberries and spoon into pastry.

Roll remaining pastry on lightly floured surface to 1/8 inch thickeness, cut into 1/2 inch strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips, fold edge of lower pastry over ends of strips and seal and flute edge. Bake at 425 degrees until pastry is golden and pie is bubbly, 30 to 40 minutes, covering edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack.

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