Directions:
- Preheat oven to 375ºF.
- Remove the 2 pie crust dough rolls from the refrigerator to warm to room temperature per package instructions. The one I use says to leave them out for approximately 10-15 minutes.
- Wash the berries and dry them well. I use a towel and lightly roll the berries across it to make sure they are dry. Set aside.
- Using a large mixing bowl, combine the sugar, tapioca, and cinnamon. Mix well.
- Add the water and lemon juice to the sugar mixture, stir together until the resulting syrup is an equal consistency.
- Add the berries to the bowl, lightly fold them into the syrup to coat them.
- Line the bottom of the 9 deep-dish pie plate with 1 pie crust. Make sure to lightly press down to seal it to the plate, and push out the bubbles. Allow the edge of the crust to overlap the rim of the pie plate.
- Fill the bottom crust with the berry mixture, allow about 1/2 inch of vertical space between the top of berry filling and the rim of pie plate. Thus, you may not use all of the berry mixture.
- Cover the filled pie plate with the second crust, use your fingers and/or a fork to seal the edges of the top and bottom crusts together at the rim of the plate. Trim the excess off the edge.
- Use a knife to cut holes in the top crust to ensure the pie filling is ventilated. This can either be as elaborate as a lattice or simply just round holes spaced evenly over the surface. This is your chance to be creative.
- Bake at 375ºF for 1 hour or until filling is bubbly and crust is golden brown.
- Allow to cool on rack before serving, and enjoy the pie my husband calls his favorite cake! .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.87 Kcal (799 kJ) | ||
| Calories from fat | 26.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Sodium | 64.58mg | 3% | |
| Potassium | 98.37mg | 2% | |
| Total Carbs | 41.21g | 14% | |
| Sugars | 19.12g | 76% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 140.57 Kcal (589 kJ) | ||
| Calories from fat | 19.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 5% | |
|---|---|---|---|
| Sodium | 47.56mg | 3% | |
| Potassium | 72.45mg | 2% | |
| Total Carbs | 30.35g | 14% | |
| Sugars | 14.08g | 76% | |
| Dietary Fiber | 1.37g | 7% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 6.8mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 6.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Easy Blueberry Pie
Cooked pie shell, Blueberries, washed, Sugar, Cornstarch and 3 more.. -
Homemade Blueberry Pie Filling
Fresh blueberries, White sugar, Cornstarch and 4 more.. -
Blueberry Bake
Whole wheat pastry flour, Baking powder, Baking soda and 9 more.. -
Blueberry Bake
Honey, Sugar, Cornstarch or 1 tbsp arrowroot and 9 more.. -
French Toast Bake
Italian white bread, Cream cheese, melted, Eggs, Milk and 8 more.. -
Double Blueberry Cookie Pie
Refrigerated sugar cookie dough, at room temperature and 8 more.. -
Blueberry Rhubarb Crisp
Flour, Rolled oats, Brown sugar, Butter, melted, Rhubarb and 5 more.. -
Awesome Apple Crisp
Sliced apples, Sugar, Flour, Cinnamon and 8 more.. -
Blueberry Meringue Pie
Pie shell, partially baked, Blueberries, White sugar and 5 more.. -
Blueberry Grunt
Fresh blueberries (filling ), Sugar, Ground cinnamon and 13 more.. -
Blueberry Ice Cream Topping
Fresh or frozen blueberries, Water, Sugar, Salt and 6 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
