Ingredients:
4 cups fresh blueberries or 4 cups unsweetened frozen blueberries
1/4 cup flour
1/2 cup sugar, divided
1 double crust pie crusts, divided
2 teaspoons butter or 2 teaspoons margarine
2 teaspoons lemon juice
Directions:
Preheat oven to 375 F
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.