Blueberry Pie

MAKES ENOUGH FILLING FOR A 5- TO 6-INCH PIE; 4 SLICES

• 2 tablespoons granulated sugar
• 2 teaspoons cornstarch
• ⅛ teaspoon (dash) ground cinnamon
• 1/32 teaspoon (smidgen) salt
• ¾ cup fresh blueberries
• 1 recipe Small Double-Crust Pie (see recipe), to complete the pie
• 1 teaspoon unsalted butter or buttery spread, cut into small pieces Milk of choice, for brushing

1. In a medium bowl, whisk together the sugar, cornstarch, cinnamon, and salt until blended. Gently stir in the blueberries until they are completely coated. Let stand for 5 minutes.

2. To finish the pie, start with Step 2 in Small Double-Crust Pie (see recipe). Fill the crust with the blueberry filling, dot with the butter pieces, add top crust, and bake as directed.

Per slice (filling and double crust): 345 calories; 2g protein; 17g total fat; 1g fiber; 47g carbohydrates; 19mg cholesterol; 198mg sodium