Printable | Taste of Home

Blueberry Pie

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

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

Printed from tasteofhome.com Oct 11, 2008

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Blueberry Pie cont.

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.