Bubbly Berry Lattice Pie
Yield
8 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
blueberries
fresh |
*
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
ivided |
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | teaspoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
blueberries
fresh |
*
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
ivided |
|
| 1E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
butter
or margarine |
|
Directions
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
