Blue Ribbon Blueberry Pie
Ingredients
- 4 cups fresh blueberries
- 1 cup sugar
- 1/3 cup instant tapioca
- Juice squeezed from ½ fresh lemon
- 1/4 teaspoon salt
- Pastry for double-crust pie (9 inches)
- 2 tablespoons butter
Instructions
- Pre-heat oven to 400 degree.
- In a large bowl, combine sugar and lemon zest. Add blueberries, squeeze lemon juice over them and then toss gently. Let stand for about 15 minutes.
- Meanwhile, line a 9-inche pie plate crust. Add filling. Dot with butter; flute edges.
- Cover edges loosely with foil ring.
- Bake at 400° for 20 minutes. Remove foil; bake 40 minutes longer or until set.
- Cool on a wire rack for four hours before serving pie.
Notes
COOK’S TIP: Use the remaining pie crust dough to make cinnamon sugar strips. Simply roll out the dough like you would for the lattice top; sprinkle with cinnamon sugar. Place on ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown. Remove to wire racks to cool.