Prep Time 30 min
Cook Time 55 Min
Servings 8
Difficulty Moderate

Ingredients

  • Double Crust
  • 5 cups fresh blueberries
  • 5 cups frozen blueberries
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. grated lemon peel
  • 1 tbsp. lemon juice
  • 2 tbsps. butter

Directions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    BAKE 55 minutes until crust is golden. Cool on rack.

  • Step 5

    SERVE with scoops of ice cream or dollops of whipped cream, if desired.

  • Step 6

    *If using frozen blueberries, increase flour to 1/3 cup.

Serving size
(1 slice, 1/8 of pie)

  • Calories 470
  • Calories from Fat190g
  • Total Fat 22g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 390mg
  • Potassium 0mg
  • Total Carbohydrates 66g
  • Dietary Fiber 3g
  • Sugars 35g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet