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
Original recipe yields 10 servings
4 cups fresh blueberries
1 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1/8 tsp. ground cinnamon
1 pkg. (15 oz.) ready-to-use refrigerated pie crust s (2 crusts)
1 Tbsp. butter or margarine
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Let's Make It
Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
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.
Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
How to Make a Lattice-Top Pie Crust
Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.