Serves: 8
Total Calories: 367

CRUST
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
4 cups fresh blueberries
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
2 teaspoons lemon juice
2 tablespoons margarine or butter
TOPPING
1 to 2 tablespoon milk
2 teaspoons sugar
dash cinnamon

1. Prepare pie crust for two-crust pie using 9-inch pie pan.

2. Heat oven to 425°F. In large bowl, combine blueberries, 3/4 cup sugar, flour, 1/4 teaspoon cinnamon and lemon juice toss gently to mix. Spoon into crust-lined pan. Dot with margarine. Top with second crust seal edges and flute. Cut slits in several places in top crust. Brush crust with milk sprinkle with 2 teaspoons sugar and dash cinnamon.

3. Bake at 425°F. for 45 to 55 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

TIP: * Frozen blueberries, thawed and well drained, can be substituted for fresh blueberries.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 400 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 240 mg 10% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 3 g 12% * Sugars: 27 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 10% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 3 1/2 Fruit, 3 1/2 Fat or 4 Carbohydrate, 3 1/2 Fat

Nutritional Facts:

Serves: 8
Total Calories: 367
Calories from Fat: 129

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