Ingredients

4 C. berries, any kind
1 C. frozen juice concentrate, apple, grape or pineapple
1/2 C. water
1/3 C. cornstarch
1/8 tsp. salt
baked pie shell

Cooking Instructions

Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal, and toss to coat. Let stand 30 minutes. Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan, and trim within 1 inch of edge of pan. Roll remaining pastry to 1/8-inch thickness, and cut into 10 to 12 strips, 1/2 inch wide. Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips. Fold edge of lower crust over ends of lattice strips. Seal and flute edges. Bake in preheated oven at 425 degrees F. until crust is browned and filling is bubbly, about 1 hour. Cover edge of crust with aluminum foil, if browning too quickly. Cool on wire rack. Refrigerate leftovers.
 
 
 "I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)