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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 1 |
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This is the best blueberry pie you will ever eat! Ingredients:
1 1/4 cups white sugar |
3 tablespoons quick-cooking tapioca |
1/2 teaspoon ground cinnamon |
3 cups blueberries |
1 tablespoon lemon juice |
1 tablespoon butter |
1 pastry for a 9 inch double crust pie |
Directions:
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.
2. 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.
3. 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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