Blueberry Pie Recipe

Directions

• 1.

  Assemble all ingredients; preheat oven to 400^° F.

• 2.

  Roll half of the pastry on floured surface 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan.

• 3.

  Toss fresh blueberries with lemon juice in large bowl.

• 4.

  Add cinnamon, cornstarch and Truvia Sweet Complete^® Granulated All-Purpose Sweetener to bowl. Toss until coated.

  For Frozen Berries:

  • Thaw berries overnight in a strainer, with a bowl underneath to catch the liquid.
  • Pour collected liquid into a small pan then add cornstarch and Truvia Sweet Complete^® Granulated All-Purpose Sweetener.
  • Bring content to a boil, over medium heat, while mixing, once at a boil turn off the heat and mix until thick.
  • Toss thawed berries with lemon juice, starch slurry, and cinnamon.
• 5.

  Pour blueberry mixture into crust. Cut butter into slices; place on top of blueberry mixture.

• 6.

  Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan. Place over blueberries, seal edges, trim and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Cut slits in top to allow steam to escape.

• 7.

  Bake for 60-65 minutes until crust is browned. Cool on wire rack.

• 8.

  Store leftovers in the refrigerator.