Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :
2. DRAIN BLUEBERRIES; RESERVE JUICE FOR USE IN STEP 4 AND BLUEBERRIES FOR USE IN STEP 5.

3. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE AND LEMON JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD BERRIES CAREFULLY INTO THICKENED MIXTURE.

6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER TOP CRUST. SEAL EDGES.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

NOTE: IN STEP 4, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.

SERVING SIZE: 1/8 PIE

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