Lattice Topped Blueberry Pie 3/4 cup sugar 1/4 cup flour 1 teaspoon each ground cinnamon and grated orange peel. 4 cups fresh or frozen blueberries, thawed if necessary Pastry for 2-curst (9-in.) pie 2 tablespoons orange juice 1 tablespoon butter or margarine
Combine sugar, flour, cinnamon and orange peel; lightly toss with blueberries. Place in pastry-lined pie plate. Sprinkle with orange juice; dot top with butter. Roll out remaining pastry; cut into 1/2 inch strips Arrange in lattice pattern on top of pie. Moisten edge of lower crust; fold over lattice ends, seal and flute. Bake at 425 deg. F 10 minutes; lower heat to 350 deg. F and bake 35 to 40 minutes or until crust is golden brown and filling begins to bubble.