2-10" Chef Pierre Pie Shells 6 C. Fresh Bueberries 1 C. Splenda 6 T. Cornstarch 3/4 tsp. Ground Cinnamon 1/4 tsp. Nutmeg 1 T. Fleischmans light margarine 1 tsp. sugar
Preheat the oven to 400 degrees. Take one of the crusts and flatten out to use as the top crust and cut into strips to make a lattice top. Prepare filling mixing blueberries and cornstarch and splenda, and spices. Put into shell and dot with margarine. Cover with lattice strips and sprinkle with sugar. Place on baking sheet to keep from spilling into oven. Bake for 40-50 minutes covering the edge with foil to keep from burning during the last 15-20 minutes if necessary.