When a flaky crust on the bottom isn't enough, try this Two-Crust Blueberry Pie! The blueberry pie filling is perfectly complemented by a classic (and totally doable) lattice pie crust.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

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  • On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.

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  • To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

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  • In a large mixing bowl combine the sugar and 3 tablespoons flour. Stir in berries and lemon peel. Gently toss berries until coated. Transfer berry mixture to the pastry-lined pie plate.

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  • On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.

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  • If desired, brush pastry top with a little milk and sprinkle with additional sugar.

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  • To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

Nutrition Facts

379 calories; 18 g total fat; 4 g saturated fat; 0 mg cholesterol; 140 mg sodium. 53 g carbohydrates; 3 g fiber; 4 g protein; 21 RE vitamin a; 12 mg vitamin c; 10 mg calcium; 2 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
04/27/2014
I have trouble with the filling in this recipe coming out too soupy. 3 Tbs of flour is Not Enough! Should be either 3 Tbs cornstarch or 1/3 cup flour.