Lattice-Top Blueberry Pie
Prep Time: 30 min
Cook Time: 55 Min
Serves 8 Servings
Difficulty Moderate
Ingredients
- 1 Classic Crisco® Pie Crust | Crisco – Double-Crust
- 5 C. fresh blueberries
- OR 5 C. frozen blueberries
- 1 C. sugar
- 1/4 C. all-purpose flour
- 1/4 tsp. salt
- 1 tsp. grated lemon peel
- 1 Tbsp. lemon juice
- 2 Tbsp. butter
Directions
- 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.
