• Toss blueberries and lemon juice in large bowl. Sprinkle with combined Equal® and cornstarch; toss to coat. (If frozen blueberries are used, let stand 30 minutes.)
• Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
• Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.
• Bake in preheated 400°F oven 55 to 60 minutes or until pastry is browned and filling is bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers.
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