INGREDIENTS

INSTRUCTIONS

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 3/4 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 EAT-LF Digest by
"carolreu@interl.net"  <carolreu@interl.net> on Nov 22, 1999, converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 0mg
Sodium: 231.9mg
Potassium: 170.7mg
Carbohydrates: 48g
Fiber: 4.1g
Sugar: 16.4g
Protein: 4g