Blackberry Lattice Pie
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Ingredients:
- 2 teaspoon butter ( or margarine)
- 1/4 cup flour (, divided)
- 2 teaspoon juice (lemon )
- 1/2 cup sugar (; divided)
- 1 quart blueberries (fresh or 2 (9 ounce) cartons unsweetened frozen )
- 1 pie crust ((9 inch) two crust pie)
- 1/4 cup flour (, divided)
- 2 teaspoon juice (lemon )
- 1/2 cup sugar (; divided)
- 1 quart blueberries (fresh or 2 (9 ounce) cartons unsweetened frozen )
- 1 pie crust ((9 inch) two crust pie)
Preheat oven to 375°F. Place large size (14 X 20") oven cooking bag on large cookie sheet. In large bowl, coat blueberries with 3 tablespoons flour. Roll out pastry for bottom crust, fit into pan; sprinkle with 1- tablespoon sugar and remaining flour. Pour in blueberries; sprinkle with lemon juice and remaining sugar. Dot with butter. Add lattice top crust made with remaining pastry; slide pie into bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 hour or until syrup boils and crust is brown.
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