Ingredients Jump to Instructions ↓

  1. 1 1/4 cups white sugar

  2. 3 tablespoons quick-cooking tapioca

  3. 1/2 teaspoon ground cinnamon

  4. 3 cups blueberries

  5. 1 tablespoon lemon juice

  6. 1 tablespoon butter

  7. 1 pastry for a

  8. 9 inch double crust pie

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate. Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges. Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.


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