Ingredients:
1 package (15 ounces) refrigerated pie crusts, softened as directed on package
3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
5 cups fresh or frozen blueberries, thawed and well drained
2 tablespoons lemon zest, finely chopped
1 tablespoon lemon juice
1 tablespoon milk (optional)
2 teaspoons sugar (optional)
 

Directions:
1. Preheat oven to 375°F. Gently unfold one crust onto lightly floured surface; roll to a 12-inch circle. Place crust in Deep Dish Pie Plate, pressing into bottom and up sides.

2. In large bowl, combine sugar, cornstarch and cinnamon. Add blueberries, lemon zest and juice; toss gently to coat. Spoon fruit mixture into pie plate.

3. Roll remaining crust into a 12-inch circle. Place crust over filling; seal and flute edges. Cut slits in top of crust to allow steam to escape. Brush milk over crust; sprinkle with sugar, if desired. Place Pie Shield or 2-to-3-inch strips of aluminum foil over edge of pie. Bake 25 minutes (35 for frozen fruit); remove shield. Bake an additional 25-30 minutes or until crust is golden brown and filling is bubbly. Remove from oven; cool at least 3 hours.

4. To serve, cut pie into wedges. Place Pie Gate in opening of remaining pie; spread wings to hold in filling.

Yield: 8 servings

Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 62 g, Protein 3 g, Sodium 200 mg, Fiber 3 g

Pampered Chef