Deep Dish Blueberry Pie Recipe
- 1 double 9-inch pie crust
- 3/4 c. sugar
- 3 tbsp. cornstarch
- 2 pts. (about 6 c.) fresh blueberries, rinsed and picked over
- 1 teaspoon grated lemon rind
- 1 tbsp. lemon juice
- 1 teaspoon cinnamon, if you like
- 1/2 teaspoon nutmeg, if you like
- Sweetened whipped cream or possibly vanilla ice cream, if you like
- Line 9-inch pie tin with bottom crust; set aside.
- In a large bowl, mix sugar and cornstarch thoroughly; add in blueberries and lemon rind and gently toss till well coated.
- Turn into prepared pie shell and sprinkle with lemon juice, cinnamon and nutmeg.
- Roll out remaining pie crust into 12-inch circle.
- Cut, with lattice wheel or possibly knife, 10 strips about 1/2 inch wide.
- Place 5 strips over blueberry filling.
- Weave lattice crust with remaining strips by folding back alternate strips as each cross-st rip is added.
- Seal ends of strips and flute edge of crust.
- Bake at 425 degrees for 35 to 45 min, or possibly till crust is golden brown and filling is bubbly.
- Cold on wire rack and chill till filling is thickened.
pie crust, sugar, cornstarch, fresh blueberries, lemon rind, lemon juice, cinnamon, nutmeg, whipped cream
Taken from cookeatshare.com/recipes/deep-dish-blueberry-pie-32858 (may not work)