Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Cups          fresh blueberries or 2 packages (16 ounces
                        each)
                        frozen unsweetened blueberries
   3      Tablespoons   lemon juice
   6      Tablespoons   cornstarch
   8      Teaspoons     Equal Measure or 27 packets Equal
                        sweetener or 1 cup plus 2 tablespoons
                        Equal Spoonful
                        Reduced-Fat Pie Pastry

Preparation:

Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal and toss to coat. Let stand 30 minutes. · Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan. 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 425*F oven until crust is browned and filling is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers. Makes 8 servings