Desserts

Blueberry Pie

(10 servings.)

Filling

:
5 cups fresh or 2 packages (12 ounces each) frozen blueberries*
1/3 cup sugar
1/4 cup all-purpose flour
1 1/4 teaspoons Sweet 'N Low® granulated sugar substitute
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

Pastry

:
2 cups all-purpose flour
1/4 teaspoon Sweet 'N Low® granulated sugar substitute
2/3 cup margarine
5-6 tablespoons cold water

In large bowl, gently toss together blueberries and remaining ingredients for filling. Set aside.

Prepare pastry

:
In large bowl, place 2 cups flour and 1/4 teaspoons Sweet 'N Low. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, until mixture just holds together. On a lightly floured surface with floured rolling pin, roll out half of pastry and line 9-inch pie plate. Spoon blueberry mixture into pie shell. Preheat oven to 450 degrees F. Roll remaining half of pastry to fit for top crust; place over blueberry mixture. Fold pastry overhang under, then bring up over rim; flute edges. Make several slits in top crust for steam to escape. Bake 10 minutes; reduce oven temperature to 350 degrees F. Bake 35 to 40 minutes or until golden brown.

Note

: If using frozen blueberries, remove from freezer 1 hour before preparation.

Per serving

: 280 Calories