Recipe - Patched Blueberry Pie

DOUBLE PIE CRUST
1 Three fourths cup Allpurpose flour
1 teaspoon Equal® sweetener
One half teaspoon Salt
5 tablespoon Margarine; cut into pieces
5 tablespoon Ice water
11 Three fourths teaspoon Equal® sweetener; divided
(or 39 packets equal
sweetener)
4 tablespoon Cornstarch; divided
2 teaspoon Cornstarch
1/3 cup Apple juice
2 tablespoon Lemon juice
6 cup Fresh blueberries (or 2
packeages 16 ounce each;
frozen unsweetened
blueberries, thawed)

Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine
until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing
with fork until dough forms.

Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2" larger
than inverted 9" pie pan. Ease pastry into pan.

Mix remaining 10 Three fourths tsp equal, 2 tsp cornstarch, apple juice, and lemon
juice in small saucepan; heat to boiling, whisking until thickened, about 1
minute.

Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple
juice mixture into blueberries. Spoon blueberry mixture into pastry.

Roll remaining pastry on lightly floured surface to 1/8" thickness; cut
into 1/2" strips. Lay pastry strips across top of pie and weave ito lattice
design. Trim ends of strips; fold edge of lower pastry over ends of strips
and seal and flute edges.

Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes;
cover edge of pastry with aluminum foil if necessary to prevent excessive
browning. Cool on wire rack.

Per serving = 258 calories, 7 gm fat, 0 mg cholesterol, 224 mg sodium 45 gm
carbohydrate, 3 gm fiber, 3 gm protein Exchanges: 1 fruit, 2 bread, 1 fat.

Posted to EATLF Digest by "carolreu@interl.net" carolreu@interl.net on
Nov 22, 1999, converted by MM_Buster v2.0l.