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Lattice-Top Blueberry Pie

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  • Servings: 8

Ingredients

  • 1 15-ounce package rolled refrigerated unbaked piecrusts 2 crusts
  • 3 pints blueberries
  • 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

Directions

Preheat oven to 400°F. Let pie crusts 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 pie crusts. 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.