Blueberry pie for birthdays
Prepare and chill pie crust for two crust, 9 inch pie.
Preheat oven to 450 degrees.
Mix gently in a bowl
5 cups fresh (or frozen, partially thawed) blueberries
1/4 cup tapioca
1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
Let stand for 15 minutes.
Line 9 inch pie plate with pie crust. Fill with fruit mixture. Dot with
1 tablespoon butter
Roll out top crust and cut several slits.
Cover filling with top crust, seal and flute edges. Loosely cover edges with aluminum foil.
Bake at 450 degrees for 20 minutes.
Reduce heat to 375 degrees. Remove foil and bake for 40 minutes, or until juices form bubbles that burst slowly. This pie requires a full hour of baking, and the crust may be a little browner than usual.
Cool on a wire rack until barely warm to the touch. Refrigerate until 30 minutes before serving, then let come to room temperature.
Serve with or without vanilla ice cream.
Refrigerate leftovers (if any).
Adapted from the Wooden Spoon Dessert Book by Marilyn M. Moore and the Minute (R) Tapioca box.
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