Ingredients

• 5 cups frozen blueberries
• 1 cup white sugar
• 5 tablespoons cornstarch
• 1 teaspoon lemon juice
• 0.25 teaspoons salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Make the filling: Combine frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot; mix well to coat blueberries. Cook over medium-high heat, stirring often, 10 to 15 minutes.
3. 3 Meanwhile, make the crust: Combine flour and salt in a large mixing bowl. Cut in 3/4 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
4. 4 Divide the dough in half and shape into balls. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer crust to a 9-inch pie dish. Trim the edge of the crust with scissors and crimp the rim with fingertips and knuckles.
5. 5 Pour filling into prepared pie crust. Dot with 1 tablespoon butter.
6. 6 Roll top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
7. 7 Combine remaining 1 teaspoon butter with milk in a microwave-safe cup. Microwave at 10-second intervals until butter is melted; brush over pie.
8. 8 Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition per serving