Ingredients
8
8 servings
- •1 ¼ cups white sugar
- •3 tablespoons quick-cooking tapioca
- •½ teaspoon ground cinnamon
- •3 cups blueberries
- •1 tablespoon lemon juice
- •1 tablespoon butter
- •1 pastry for a 9 inch double crust pie
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
- Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
Nutritional Facts
Per 8 servings
- Calories: 290
- Carbohydrate: 52g
- Fat: 9g
- Fiber: 2g
- Protein: 2g
- Sugar: 37g
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