Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch
and Equal; toss to coat. (If frozen blueberries are used, let stand for 30 minutes.)
Roll half of pastry on lightly floured surface into circle 1 inch larger than
inverted 9-inch pie plate. Ease pastry into plate; trim within 1 inch of edge of
plate. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2
Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave
into lattice design. Trim ends of lattice strips; fold edge of lower crust over
ends of lattice strips. Seal and flute edge.
Bake in preheated 400 degree F oven until pastry is browned and filling is bubbly,
55 to 60 minutes. Cover edge of crust with aluminum foil if browning too quickly.
Cool on wire rack; refrigerate leftovers.
Makes 8 servings.
Nutrition information per serving: 266 cal., 3 g pro., 44 g carb., 10 g fat,
10 mg chol., 153 mg sodium