|Serving Size: 1 slice||Servings Per Recipe: 10|
|Amount Per Serving|
|Total Carbs||29g||Dietary Fiber||1g|
In large bowl, gently toss together blueberries and remaining ingredients for filling. Set aside.
In large bowl, place 2 cups flour and ¼ 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°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°F. Bake 35 to 40 minutes or until golden brown.
*Note: If using frozen blueberries, remove from freezer 1 hour before preparation.