Ingrients & Directions


1 qt Fresh blueberries or
1 x 2 9oz. cartons unsweetened
1 x Frozen blueberries
1/4 c Flour,divided pastry for
1 x One 8 or 9 inch 2 – crust pi
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
8 Servings