Blueberry Lattice Pie
  • 2 (9-inch) frozen pie shells, (thawed)
  • 3 cups fresh blueberries
  • 1/2 cup sugar
  • 2-1/2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/2 teaspoon grated lemon peel
  • 1 egg yolk


Soften pie shells at room temperature. In a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining 2 cups blueberries and the peel; cool. Preheat oven to 400°F. Pour cooled filling into one pie shell. Lay the remaining pie crust on a sheet of waxed paper; press to close any cracks. With a knife or decorative pastry wheel, cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a baking sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.

Serve topped with hot blueberry sauce.

Yield: 8 wraps 1 cup sauce Per wrap with 2 tablespoons sauce:

Per portion: 448 calories, 5 g protein, 23 g fat, 57 g carbohydrate