Wild Blueberry Pie

Description

 * serves 8.

Filling

 * ¾ cup (150g) sugar
 * 3 tablespoons corn starch
 * 1 teaspoon cinnamon
 * 6 cups (900g) wild blueberries
 * 1½ tablespoons fresh lemon juice

Fat-free phyllo crust

 * 2 teaspoons sugar
 * 1 teaspoon all-purpose flour
 * 4-5 sheets phyllo

Lattice Crust

 * 1 sheet phyllo

Filling

 * 1) In a 4-quart (4-liter) saucepan, combine sugar, cornstarch and cinnamon and mix well.
 * 2) Add wild blueberries and sprinkle with lemon juice.
 * 3) Toss lightly to combine.
 * 4) Cook and gently stir over medium heat until mixture comes to a boil.
 * 5) Cook and stir 2 additional minutes.
 * 6) Remove from heat and transfer to prepared phyllo crust.

Fat-free phyllo crust

 * 1) Lightly coat a 9-inch (22 cm) pie pan with nonstick vegetable oil spray.
 * 2) In a small bowl, combine the sugar and flour and set aside.
 * 3) Stack phyllo sheets and cut them in half crosswise.
 * 4) Cover the sheets with a slightly damp cloth until ready to use.
 * 5) Take one sheet and layer it on the pie pan.
 * 6) Coat it lightly with the vegetable oil spray and sprinkle about ½ teaspoon of sugar mixture over it.
 * 7) Repeat with remaining sheets, layering clockwise at 1-inch intervals until entire pie pan rim is covered.
 * 8) Trim excess phyllo with kitchen shears.
 * 9) Preheat oven to 350°F (175°C).

Lattice Crust

 * 1) Cut phyllo sheet in half crosswise.
 * 2) Lightly coat each half sheet with non-stick vegetable-oil spray.
 * 3) Stack the 2 layers and fold lengthwise.
 * 4) Cut into 6 strips.
 * 5) Twist the strips and arrange them over the pie filling, 3 horizontal and 3 vertical strips.
 * 6) Bake 20 to 25 minutes, or until phyllo is golden.
 * 7) Cool and serve at room temperature.