Lemon Blueberry Pie
3/4 cup (150g) sugar
3 tablespoons cornstarch
1 teaspoon 5-spice
6 cups Wild Blueberries
1-1/2 tablespoons fresh lemon juice
2 teaspoons sugar
1 teaspoon all-purpose flour
4-5 sheets phyllo
In a 4-quart (4-liter) saucepan, combine sugar, cornstarch and cinnamon and mix well. Add Wild Blueberries and sprinkle with lemon juice. Toss lightly to combine. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat and transfer to prepared phyllo crust.
Lightly coat a 9-inch (22cm) pie pan with nonstick vegetable oil spray. In a small bowl, combine the sugar and flour and set aside. Stack phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it. Repeat with remaining sheets, layering clockwise at 1-inch intervals until entire pie pan rim is covered. Trim excess phyllo with kitchen shears.
Preheat oven to 350° degrees F. (175° degrees C.)
Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature.