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

1. Line 9-inch pie tin with bottom crust; set aside.
2. In a large bowl, mix sugar and cornstarch thoroughly; add in blueberries and lemon rind and gently toss till well coated.
3. Turn into prepared pie shell and sprinkle with lemon juice, cinnamon and nutmeg.
4. Roll out remaining pie crust into 12-inch circle.
5. Cut, with lattice wheel or possibly knife, 10 strips about 1/2 inch wide.
6. Place 5 strips over blueberry filling.
7. Weave lattice crust with remaining strips by folding back alternate strips as each cross-st rip is added.
8. Seal ends of strips and flute edge of crust.
9. Bake at 425 degrees for 35 to 45 min, or possibly till crust is golden brown and filling is bubbly.
10. 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)