Lattice-Top Blueberry Pie
- Double Crust Classic Crisco Pie Crust
- 5 cups fresh blueberries
- OR 5 cups frozen blueberries, thawed
- 1 cup sugar
- 1/4 cup Pillsbury BEST® All Purpose Flour
- 1/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 2 tablespoons butter
PREPARE recipe for double crust pie. Divide almost in half. Roll out larger half and place in 9-inch pie pan. Trim edge to 1/2-inch beyond rim. Heat oven to 400°F.
RINSE and drain blueberries. Put into a bowl. Toss lightly with sugar, flour, salt and lemon peel. Pour into unbaked pie shell. Drizzle lemon juice over filling. Dot with butter.
ROLL out remaining pastry. Cut into strips about 1/2-inch wide. Place 4 to 5 strips across filling in pie shell. Angle 4 to 5 strips across first ones. Weave strips in crisscross fashion to form lattice top. Trim ends. Fold trimmed edge of lower crust over ends of strips. Seal and flute.
BAKE 55 minutes until crust is golden. Cool on rack.
SERVE with scoops of ice cream or dollops of whipped cream, if desired.
*If using frozen blueberries, increase flour to 1/3 cup.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/8 of pie), Calories 470 (Calories from Fat 190), Total Fat 22g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 10mg, Sodium 390mg, Total Carbohydrate 66g (Dietary Fiber 3g, Sugars 35g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 15%, Calcium 2%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.