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Blueberry Pie
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |