Bubbly Berry Lattice Pie
Preheat oven to 375℉ (190℃).
Place large size (14 X 20") oven cooking bag on large cookie sheet.
In large bowl, coat blueberries with 3 tablespoons flour.
Roll out pastry for bottom crust, fit into pan;sprinkle with 1 tablespoon sugar and remaining flour.
Pour in blueberries;sprinkle with lemon juice and remaining sugar.
Dot with butter.
Add lattice top crust made with remaining pastry;slide pie into bag.
Close bag with nylon tie;make 6 half-inch slits in top.
Bake 1 hour or until syrup boils and crust is brown.
One 8 or 9 inch 2 crust pie