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Blueberry Pie Recipe

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My pie has a wonderful fresh blueberry flavor and a bit of tang from lemon peel.—Richard Case, Johnstown, Pennsylvania

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6-8 Servings
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

4 cups blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1-1/4 to 1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pastry for a double-crust pie (9 inches)
1 tablespoon butter

Directions

In a large bowl, combine blueberries, lemon juice and lemon peel. Combine the sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
Bake at 350° for 30 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 440 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 216 mg sodium, 74 g carbohydrate, 2 g fiber, 3 g protein.

Blueberry Pie published in Taste of Home April/May 2000, p47

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Ingredients