Fresh Blueberry Lattice Pie


8 servings


1 9-inch double pie crust
3 1/2 cups fresh blueberries
1 cup granulated (white) sugar
1/4 cup all-purpose flour
1 tablespoon plus 1 teaspoon quick-cooking tapioca
1 tablespoon butter
milk granulated (white) sugar


Preheat oven to 375°F (191°C).

Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Roll out remaining dough. Cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.

Combine blueberries with sugar, flour and tapioca in large bowl, stirring gently. Let set for 15 minutes.

Spoon filling into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Weave chilled strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust, folding over ends of strips. Crimp edge.

Bake for 30 minutes. Brush lattice with milk. Sprinkle with sugar. Bake an additional 20 to 25 minutes or until filling bubbles and crust is golden brown. Cool.

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