Instructions: Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms.

Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2" larger than inverted 9" pie pan. Ease pastry into pan.

Mix remaining 10 3/4 tsp equal, 2 tsp cornstarch, apple juice, and lemon juice in small saucepan; heat to boiling, whisking until thickened, about 1 minute.

Sprinkle remaining 4 tbsp cornstarch over blueberries and toss; stir apple juice mixture into blueberries. Spoon blueberry mixture into pastry.

Roll remaining pastry on lightly floured surface to 1/8" thickness; cut into 1/2" strips. Lay pastry strips across top of pie and weave into lattice design. Trim ends of strips; fold edge of lower pastry over ends of strips and seal and flute edges.

Bake at 425 until pastry is golden and pie is bubbly, 30 to 40 minutes; cover edge of pastry with aluminum foil if necessary to prevent excessive browning. Cool on wire rack.

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