Lattice Top Blueberry Pie

Chef Linda

Yield: Serves 8-10

Ingredients

3 pints fresh blueberries, cleaned and stems removed
2 Tablespoons fresh squeezed lemon juice
1/2 teaspoon lemon zest
1/2 to 3/4 cup granulated sugar
2/3 cup all purpose flour
1 teaspoon ground cinnamon
1 box (2) refrigerated pie crusts
2 Tablespoons unsalted butter
2 Tablespoons milk
1 Tablespoon granulated sugar

Directions:

Preheat oven to 425 degrees.

In a large bowl, mix the blueberries, lemon juice and zest. Add the sugar (taste the berries for sweetness, if not very sweet add the greater amount of sugar), flour, cinnamon and toss to coat.

Lay one piecrust in pie plate allowing excess to overhang the edge. Pour in the berry mixture.

Lay the other crust flat on a lightly floured surface and cut into strips about 3/4-inch wide. Interlace strips on top of the berries to form a lattice. Crimp outside edges to seal. Cut off any excess overhanging. Cut butter into small pieces and lay in the lattice cutouts. Brush lattice with milk and sprinkle with 1 Tablespoon sugar.

Bake on a drip pan or cookie sheet at 425 degrees for 30 minutes, reduce heat to 350 degrees and bake an additional 30 minutes! Enjoy.

Nutrition Facts

Yield: Serves 8-10

Approximate Nutrient Content per serving:

Calories: 222
Calories From Fat: 36
Total Fat: 4.4 g
Saturated Fat: 2.2 g
Cholesterol: 8.5 mg
Sodium: 29.5 mg
Total Carbohydrates: 46.7 g
Dietary Fiber: 4.6 g
Sugars: 14.5 g
Protein: 2.3 g

Used 1/2 cup granulated sugar, and nonfat milk.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Be the first to comment on this recipe!

Add a Comment Login

PWS 19