Ingredients Jump to Instructions ↓

  1. 4 cups fresh or frozen blueberries

  2. 1 cup sugar

  3. 1/4 cup quick-cooking tapioca

  4. 1 tablespoon lemon juice

  5. 1/4 teaspoon salt Pastry for double-crust pie (9 inches)

  6. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter; flute edges. Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil; bake 20-25 minutes longer or until set. Cool on a wire rack. From remaining pastry, cut out 15 large stars with a 2-in. cookie cutter and 15 small stars with a 1/2-in. cookie cutter. Place on an ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown. Remove to wire racks to cool. Randomly place stars over cooled pie. Yield: 8 servings.


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