Print Diabetic Blueberry Pie

Diabetic Blueberry Pie

1 Basic 9” Double Pie Crust

6 cups fresh blueberries or 32 ounces frozen unsweetened blueberries

3 tbsp lemon juice

6 tbsp cornstarch

8 tsp sugar substitute

Preheat oven to 425 degrees.

Toss blueberries and lemon juice in large bowl.

Sprinkle with combined cornstarch and sugar substitute and toss to evenly coat berries. Let stand 30 minutes.

Pour blueberry mixture into pie crust.

Apply top crust (a lattice crust is best).

Bake until pastry is browned and filling is bubbly, about 1 hour.