Lattice-Top Blueberry Pie

By cwyorkiex3

Pillsbury baking website
Prep time: 30 min
Cook Time: 55 min
Yield: 8 servings

Ingredients

• Double Crust Classic Crisco Pie Crust
• 5 cups fresh blueberries
• OR 5 cupsfrozen 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

Preparation

Step 1

1.PREPARErecipe 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.

2.RINSEand 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.

3.ROLLout 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.

4.BAKE55 minutes until crust is golden. Cool on rack.

5.SERVEwith scoops of ice cream or dollops of whipped cream, if desired.

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