Blueberry Pie Prep: 30 min; Bake: 45 min Makes 8 servings Pastry for Two-Crust Pie (below) 3/4 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon, if desired 6 cups blueberries 1 tablespoon lemon juice 1 tablespoon stick margarine or butter 1. Heat oven to 425 degrees. Prepare pastry 2. Mix sugar, flour, and sinnamon in large bowl. Stir in blueberries. Turn into pastry-lined pie plate. Sprin- kle with lemon juice. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to pre- vent excessive browning. Remove foil during last 15 minutes of baking 3. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired **Spreads with at least 65% vegetable oil can be substituted 1 Serving: Calories 435 (Calories from Fat 170); Fat 19g (Saturated 5g); Cholesterol 0mg; Sodium 290mg; Carbohydrate 64g (Dietary Fiber 3g); Protein 5g Blackberry, Boysenberry, Loganberry or Raspberry Pie: Increase sugar to 1 cup. Substitute fresh berries for the blueberries. Omit lemon juice Timesaving Tip: Substitute 6 cups drained canned blueberries for the fresh blueberries Two-Crust Pie Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Or prepare Lattice Top (below) if desired Easy Lattice Top: Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn and place 5 to 7 strips crosswise over top at right angles. Do not weave strips
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