| LATTICE-TOP BLUEBERRY PIE |
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One 9-inch pieCrisco pastry for a double-crust pie 5 cups fresh blueberries or 1 package (20 ounces) frozen blueberries, thawed 1 cup sugar 1/4 cup all-purpose flour * 1/4 teaspoon salt 1 teaspoon grated lemon peel 1 tablespoon lemon juice 2 tablespoons butter or margarine Preheat oven to 400ºF. Divide pastry almost in half. Roll larger half to a 13-inch circle on a lightly floured surface. Line a 9-inch pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate. Rinse and drain blueberries; put into a bowl. Add sugar, flour, salt, and lemon peel; toss lightly. Turn into the 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 stripe across filling in pie plate. 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 at 400ºF for 40 minutes until crust is golden. Cool on a rack. Serve with scoops of ice cream or dollops of whipped cream, if sired. *If using frozen blueberries, increase flour to 1/3 cup. |
