1 qt Fresh blueberries OR 1/2 c Sugar,divided
2 pk (9 oz.) unsweetened frozen 2 ts Lemon juice
1/4 c Flour, 2 ts Butter or margarine
1 ea 2 crust pie pastry, divided
Preheat oven to 375 degrees.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.
Yields
6 servings