Blueberry Pie was the first pie I ever made, with my Grandma Oma when I was about ten. We made a lattice crust, and it was perfect. I've tried lattice crusts since, but I am usually too impatient! This recipe is from my 1960's Betty Crocker cookbook, but I can't imagine that blueberry pie recipes change much over the years. While the recipe does call for a tablespoon of lemon juice, I also added lemon zest to give an extra lemony punch. It was delicious!
Two crust pie-crust(9in):
2/3 cup plus 2 TB shortening
2 cups all purpose flour
1 tea salt
4-5 TB cold water
Cut shortening into flour and salt until particles are pea sized. Sprinkle in water, a tablespoon at a time, tossing with a fork, until all the flour is moistened and pastry almost cleans the sides of the bowl. Gather pastry into a ball; divide in two; shape into flattened round on floured surface. Roll 2 inches larger than pie plate. Ease into pie plate, pressing firmly against bottom and side.
1/2 cup sugar
1/3 cup flour
1/2 tea cinnamon (opt)
4 cups fresh blueberries (I use frozen)
1 TB lemon juice
2 TB butter
Heat oven to 425. Mix sugar flour and cinnamon. Stir in blueberries. Turn into pastry lined pie plate; sprinkle with lemon juice and zest. Dot with butter. Cover with top crust, cut slits, seal edges. Wrap edges in foil to prevent burning. Remove foil during last 15 minutes of baking.
Bake until crust is browned and juices begin to bubble through slits, 35-45 minutes.