Lattice-Top Blueberry Pie

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Maine is justly famous for its tiny wild blueberries, which bake up into a spectacular pie. Serve this with a scoop of ice cream for a taste of summer a la mode!

Ingredients:

1 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts)
3 pints blueberries, rinsed and dried
3⁄4 cup sugar
1⁄3 cup quick-cooking tapioca
2 teaspoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1⁄4 teaspoon ground cinnamon

Instructions:

Preheat oven to 400°F. Let piecrusts stand at room temperature for 15 minutes or as directed on package. Meanwhile, in a large bowl, toss together the blueberries, sugar, tapioca, lemon zest, lemon juice, and cinnamon. Set aside.

Line a 9-inch pie plate with 1 of the piecrusts. Using a sharp knife, slice the remaining piecrust into 1⁄2-inch-wide strips.

Spoon the blueberry mixture into the pie shell. Arrange the piecrust strips in a lattice pattern on top. Flute edges of crust. Place the pie on a foil-lined rimmed baking sheet.

Bake for 30 minutes. Reduce oven temperature to 350°F. Bake for 20 to 25 minutes more or until the berries are bubbling and the crust is golden. Transfer pie to a rack to cool before serving.

Servings: 8
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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