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Blueberry Pie

29% calorie reduction from traditional recipePastry for double crust 9-inch pie
6 cups fresh or 2 packages (16 ounces each) frozen
    unsweetened blueberries
3 tablespoons lemon juice
6 tablespoons cornstarch
1 cup plus 2 tablespoons Equal� Spoonful**May substitute 27 packets Equal� sweetenerToss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal�; toss to coat. (If frozen blueberries are used, let stand 30 minutes.)Roll half of pastry on lightly floured surface 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 12 strips, 1/2 inch-wide.Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.Bake in preheated 400 degree F oven until pastry is browned and filling is bubbly, 55 to 60 minutes. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers.Makes 8 servingsNutrition information per serving: 266 cal., 3 g pro., 44 g carb., 10 g fat, 10 mg chol., 153 mg sodiumFood exchanges: 1 1/2 fruit, 1 1/2 starch, 2 fat

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