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

  1. Pre-heat oven to 400 degree.
  2. 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.
  3. Meanwhile, line a 9-inche pie plate crust. Add filling. Dot with butter; flute edges.
  4. Cover edges loosely with foil ring.
  5. Bake at 400° for 20 minutes. Remove foil; bake 40 minutes longer or until set.
  6. 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.