Blueberry is my boyfriend Jason’s favorite pie, so I dedicate this recipe to him. The lattice crust adds an attractive flair and the lemon juice complements the fruit so that the pie is slightly tart and not too sweet. I also add lemon zest to enhance the citrus flavor. I suggest making this pie in July through early September when blueberries are in season. Be sure to use fresh blueberries. (Maine blueberries are best if you can find them).
(Original Source: Food Network.com)
Preparation Time: 30 minutes
Cooking Time: 45-60 minutes
- 2 store-bought frozen pie crusts (you can make your own from scratch, but store-bought is much easier)
- 1 cup sugar
- 4 1/2 cups fresh blueberries
- Squeeze of fresh lemon juice
- Zest of 1/2 lemon
- 5 Tbsp. flour
- Pre-heat oven to 350 degrees.
- Unfold first pie crust and press into pie dish.
- Place blueberries in strainer and rinse.
- Drain berries and add to large bowl.
- Add flour and toss to coat.
- Add sugar, lemon juice, zest and salt.
- Pour berries into pie shell.
- Cut other pie crust into 1 ” strips. Place strips on top of crust in criss-cross pattern to form a lattice.
- Bake for 45 – 60 minutes or until bubbly. Serve.
- Place the pie on a foil-lined cookie sheet to catch any drippings from the pie while it cooks.
- Place strips of aluminum foil around the edges of the pie crust while baking to prevent it from burning.
- When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
- If the pie comes out runny, pop it in the refrigerator overnight or in the freezer for about 15 minutes to allow the ingredients to solidify.