1 1/2 cups fresh or frozen unsweetened blueberries, slightly thawed
1 1/2 teaspoons cornstarch
4 teaspoons cold water
for single crust 9-inch pie
2 teaspoons 2% milk
* May substitute 12 packets Equal sweetener
Place blueberries in medium saucepan. Sprinkle berries with Equal, cornstarch
and water; toss to coat. Cook over medium heat, stirring constantly, until berries
begin to release juice and form small amount of thickened sauce. Remove from heat
Roll pastry on floured surface to 1/8-inch thickness; cut into eight 5-inch squares.
Re-roll scrapes as needed. Place scant 2 tablespoons blueberry mixture in center
of each pastry square. Fold square in half to form triangle. Press edges together
to seal; crimp edges with tines of a fork. Brush pastry surface lightly with milk.
Bake on baking sheet in preheated 400 degree F oven 18 to 20 minutes or until
Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving: 138 cal., 1 g pro., 17 g carb., 7 g fat,
5 mg chol., 103 mg sodium