Title: Fruit Sweet and Sugar Free - Blueberry Lattice Pie
Categories: Diabetic Dessert
Yield: 8 Servings
| CRUST |
| 1 | | Basic pie crust (bottom) |
| 5/8 | | Inch wide lattice strips |
| | | Egg wash for pies and tarts |
| FILLING |
| 1 1/4 | ts | Cinnamon |
| 3/8 | ts | Nutmeg |
| 3 1/2 | ts | Cornstarch |
| 2 | ts | Lemon zest |
| 3 | tb | Water |
| 2/3 | c | Fruit sweetener |
| 5 3/4 | c | Frozen blueberries |
Prepare the bottom crust according to the directions. The lattice strips
can be cut in advance and refrigerated, covered with plastic. For ease of
handling, remove them 10 minutes before they are needed. Preheat the oven
to 350 degrees. In a small bowl thoroughly mix together all the filling
ingredients, except the blueberries. Remove the blueberries from the
freezer to a large bowl. Add the cornstarch/spice mixture and toss to coat
the berries evenly. Pile the blueberry filling into the unbaked crust.
Prepare the egg wash and brush it onto the rim of the crust. Top the pie
with interwoven lattice strips. Use the dull side of a small knife to trim
off any pastry extending beyond the edge of the pie pan. Seal the edge by
pressing lightly with the tines of a fork. Brush the lattice top with egg
wash. Place the pie directly into the freezer if it is not to be baked
immediately. To bake the pie, place it on a baking sheet in the preheated
oven, directly on the floor of a gas oven or on the lowest shelf of an
electric oven. Bake until the crust is golden and the filling is bubbling
to within 3 inches of the center of the pie, approximately 1-3/4 to 2
hours. Cool the pie before cutting and serving.