Categories: Pies-cobblers-cheesecake-tarts

Ingredients

• 1 pkg. frozen pie crust (2), thawed
• 4 to 6 cups blueberries
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 1/2 Tbsp. corn starch
• 1 Tbsp. butter
• 1 Tbsp. lemon juice

Directions

1. Roll out one sheet of pie crust to flatten. Fit into a 9-inch pie dish.
2. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch, cinnamon, nutmeg and 2 tablespoons water ; add more water 1 Tablespoon at a time until mixture has a fluid consistency, but not too thin.
3. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes.
4. Stir in remaining 3 cups blueberries and lemon juice.
5. Preheat oven to 400 degrees.
6. Turn coated filling into pie shell. Lay remaining pie crust on a sheet of waxed paper. Roll out to flatten. Cut into 3/8-inch strips. Arrange in crisscross pattern on top of berries, pressing ends into edges of bottom crust and crimp to seal.
7. Put pie on baking sheet. Bake in bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes.
8. About half way through, you may want to put a crust shield, or strip of aluminum foil over edge crust to prevent burning.
9. Cool on rack.

10. Varied: use the 2 end strips and 2 short strips, cut out 15 small circles (I used a thimble to cut) and 12 leaves. Brush with milk and dip in colored sugar- green leaves, red circles. Brush milk on crust to stick shapes to lattice, or around edge of pie.

11. Bake as above.

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