Fresh Blueberry Pie

My helpers

 I baked this fresh blueberry pie for a church event. The recipe is very similar to the one in America's Test Kitchen. I attempted to try making the pie crust more decorative. I braided the dough by cutting the dough into 3 thin strips and braiding it. I also tried making a rose out of the dough by cutting out 3 small circles using my 1/8 cup measuring cup, and then rolling it together to form a rose.

My modifications based on the reviews:
Used 5 tablespoons of corn starch instead of 3 tablespoons
Added 2 tablespoons lemon juice
Baked at 375 for 50 min

Blueberry Pie (~from allrecipes.com)

Ingredients

3/4 cup white sugar

3 tablespoons cornstarch (Used 5 tablespoons cornstarch)

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons lemon juice

4 cups fresh blueberries

1 recipe pastry for a 9 inch double crust pie

1 tablespoon butter

Directions

1.     Preheat oven to 425 degrees F (220 degrees C). (Baked at 375)

2.     Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. (used 5 tablespoons corn starch and added 2 tablespoons lemon juice)

3.     Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

4.     Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. (Baked for 50 min at 375)