Blueberry Lattice Pie Recipe
Ingredients
| Quick-cooking tapioca | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1/8 Teaspoon | |
| 1/2 cup blueberry syrup | ||
| Frozen blueberries package | 2 , sweetened | |
| Lemon juice | 1 Tablespoon | |
| Pastry for 8-inch lattice-top pie, unbaked | ||
| Butter | 1 Tablespoon | |
Directions
Mix all ingredients except last 2.
Roll out half the pastry, line an 8-inch pie pan, and trim.
Pour in berry mixture and dot with butter.
Roll out rest of pastry.
Cut 1/2-inch strips with pastry cutter or knife.
Lay across pie, lattice fashion.
Seal edges and press together with fork.
Bake in preheated hot oven (400°F.) for 45 minutes.
Makes 6 servings.
Roll out half the pastry, line an 8-inch pie pan, and trim.
Pour in berry mixture and dot with butter.
Roll out rest of pastry.
Cut 1/2-inch strips with pastry cutter or knife.
Lay across pie, lattice fashion.
Seal edges and press together with fork.
Bake in preheated hot oven (400°F.) for 45 minutes.
Makes 6 servings.
Chef
