Prep Time 30m
Cook Time 55m
Ready Time 90m
Yield 8 servings

  • Double Crust Classic Crisco® Pie Crust
  • 5 cups fresh blueberries
  • 5 cups frozen blueberries, thawed
  • 1 cup sugar
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
Preparation Directions
  • Step 1Prepare recipe for double crust pie. Divide almost in half. Roll out larger half and place in 9-inch pie pan. Trim edge to 1/2-inch beyond rim. Heat oven to 400°F.
  • Step 2Rinse and drain blueberries. Put into a bowl. Toss lightly with sugar, flour, salt and lemon peel. Pour into unbaked pie shell. Drizzle lemon juice over filling. Dot with butter.
  • Step 3Roll out remaining pastry. Cut into strips about 1/2-inch wide. Place 4 to 5 strips across filling in pie shell. Angle 4 to 5 strips across first ones. Weave strips in crisscross fashion to form lattice top. Trim ends. Fold trimmed edge of lower crust over ends of strips. Seal and flute.
  • Step 4Bake 55 minutes until crust is golden. Cool on rack.
  • Step 5Serve with scoops of ice cream or dollops of whipped cream, if desired.
  • Tip*if using frozen blueberries, increase flour to 1/3 cup.
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