2 cans water packed blueberries
3 tbsp. flour
Pinch of salt
Pinch of cinnamon
16 sugar substitutes
3 tbsp. butter, melted
Pastry shell, unbaked
Pastry for top crust

In a small saucepan add water from the blueberries, flour, salt, cinnamon, and sugar substitutes. Heat until thick, stirring constantly then add berries and butter. Pour into pie unbaked pastry shell; cover with remaining crust flute edges and cut 4-5 slits for the steam to escape. Bake in a preheated 400 degree oven for 30 minutes or until top crust is golden brown; cool completely and serve.