Blueberry pie for birthdays

Just because it's been a while since I posted one of these.

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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Blogger Paul L said...

How timely. We're having a Friend over for dinner tomorrow and intended to bake a blueberry pie for dessert.

Does it go with lasagne?

3/29/2006 12:22 AM  
Blogger Robin M. said...

It's funny, the last time I made this pie, we had it after a vegetarian lasagne.

Usually when we are having company, I make roasted chicken with roasted potatoes and carrots, which always goes well with pie.


3/29/2006 1:09 AM  

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