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Lattice-Top Blueberry Pie

Source of Recipe


From "The Deen Bros. Cookbook" by Jamie and Bobby Deen



List of Ingredients



• 1 (15-ounce) package rolled refrigerated unbaked piecrusts (2 crusts)
  
• 3 pints blueberries, rinsed and dried
  
• ¾ cup sugar
  
• 1/3 cup quick-cooking tapioca
  
• 2 tsp finely grated lemon zest
  
• 1 Tbsp freshly squeezed lemon juice
  
• ¼ tsp ground cinnamon
  






Instructions



1. 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.
   
   
2. Line a 9-inch pie plate with one of the piecrusts. Using a sharp knife, slice the remaining piecrust into ½-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.
   
   
3. 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.
   
   Makes 8 servings.