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.
topped with hot blueberry sauce.
8 wraps 1 cup sauce Per wrap with 2 tablespoons
Per portion: 448 calories, 5 g protein,
23 g fat, 57 g carbohydrate