Lattice-Top Blueberry Pie
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