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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
4 cups fresh blueberries or 4 cups unsweetened frozen blueberries |
1/4 cup flour |
1/2 cup sugar, divided |
1 double crust pie crust, divided |
2 teaspoons butter or 2 teaspoons margarine |
2 teaspoons lemon juice |
Directions:
1. Preheat oven to 375°F
2. Place large size (14 X 20 ) oven cooking bag on large cookie sheet.
3. In large bowl, coat blueberries with 3 tablespoons flour.
4. Roll out pastry for bottom crust, fit into pan; sprinkle with 1 tablespoon sugar and remaining flour.
5. Pour in blueberries; sprinkle with lemon juice and remaining sugar.
6. Dot with butter.
7. Add lattice top crust made with remaining pastry; slide pie into bag.
8. Close bag with nylon tie; make 6 half-inch slits in top.
9. Bake 1 hour or until syrup boils and crust is brown.
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