Pie. Oh how I love pie.Blueberry pie is one of our family favorites. I make one every year for Grant. Last year, I followed Alton Brown’s instructions for making a lattice top for this pie. Loved the way it turned out.I know you’re going to love it too.Happy Thanksgiving!
Bountiful Blueberry Pie
A Bountiful Kitchen
6 cups blueberries, fresh or frozen
1 1/4 cups sugar, divided
dash of salt
1/3 cup dry tapioca, I used Minute Tapioca brand
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
double crust for pie, found here
Place two cups of blueberries in a large heavy sauce pan with 1/4 cup of sugar.
Using a potato masher, crush the berries and cook for about 5 minutes. Remove from heat.
Set aside for 15 minutes.
Place the pie on the bottom rack of the oven on top of a cookie sheet or sheet of foil to catch drippings and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes. Watch carefully!
Place the pie on a rack and allow to cool to room temperature before serving, about 2 hours.