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Blueberry Pie Recipe
Blueberry Pie Recipe

Blueberry Pie Recipe

1 Hr(s) 20 Min(s)
30 Min(s) Prep
50 Min(s) Cook
Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.
What You Need
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10 servings
Original recipe yields 10 servings
4 cups fresh blueberries
1 cup sugar
1 Tbsp. lemon juice
1/8 tsp. ground cinnamon
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine
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Let's Make It
1
Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
2
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
3
Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Kitchen Tips
Tip 1
Special Extra
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 250mg
11%
Total Carbohydrates 50g
18%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 3g
6%
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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