Stem and wash berries thoroughly; drain well. Place in large bowl and sprinkle with next 5 ingredients; toss to mix. Put bottom crust in 10 inch deep dish pie pan. Spoon blueberry mixture into pan. Place top crust over blueberries and press to connect to bottom crust. Trim if necessary. Make a few slits in top to vent.
Refrigerate about 10 minutes while preheating oven. Place pie pan on cookie sheet. Bake at 425 for 15 minutes; reduce heat to 350 and bake 30 minutes longer. Cool at least 1 hour before serving. Serves 8-10.
(Note: original recipe calls for 1 c sugar, but wth sweet berries I reduced to 3/4. )
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 12.9mg||0 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 44.5g|
|Protein 1g||1 %|
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Calories per serving: 180
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