Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle berries with lemon juice; set aside. fit half of pastry in a 9-inch pieplate according to package directions. combine 1 cup sugar and next 3 ingredients; add to berries, stirring well. pour into pastry shell, and dot with butter. unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. place pastry over filling; seal and crimp edges. cut slits in top of crust to allow steam to escape. brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar bake at 400° for 35 minutes or until golden. cover edges with aluminum foil to prevent overbrowning, if necessary. serve with vanilla ice cream, if desired.

Target recipe: recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. this will make the crust much more flaky and it will roll out easier. pre heat at 400 degrees. mix together egg and water to make a egg wash. this will give the crust a rich golden brown color when baked. mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. drizzle lemon juice over mixture then drop butter on top of mixture. add top crust,cut slits in top to vent and brush with egg wash.cut slits in top crust to vent and bake for 45-50 minutes. cool at least 2 hours before serving.