Prep Time 30m
Cook Time 50m
Ready Time 210m
Yield 8 servings

  • Double Crust Classic Crisco® Pie Crust
  • 3 1/2 cups fresh blueberries
  • 1 cup sugar
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon plus 1 teaspoon quick-cooking tapioca
  • 1 tablespoon butter
  • Milk
  • Sugar
Preparation Directions
  • Step 1Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
  • Step 2Roll out remaining dough. Cut into 1/2 to 3/4-inch strips for lattice top. Chill strips. Combine blueberries with sugar, flour and tapioca in large bowl, stirring gently. Let set for 15 minutes.
  • Step 3Heat oven to 375ºF. Spoon filling into unbaked pie crust. Dot with butter. Moisten pastry edge with water.
  • Step 4Weave chilled strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust, folding over ends of strips. Crimp edge.
  • Step 5Bake 30 minutes. Brush lattice with milk. Sprinkle with sugar. Bake an additional 20 to 25 minutes or until filling bubbles and crust is golden brown. Cool.
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