1 qt Fresh blueberries or 2 pk (9 oz.) unsweetened frozen
1/4 c Flour, 1 ea 2 crust pie pastry, divided
1/2 c Sugar; divided 2 ts Lemon juice
2 ts Butter or margarine
Preheat oven to 375 degrees.Place large size (14 X 20″) oven cooking bag on
large cookie sheet.In large bowl,coat blueberries with 3 tablespoons
flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1
tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with
lemon juice and remaining sugar.Dot with butter.Add lattice top crust made
with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6
half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown.
Yields
6 servings