Blueberry Pie

By RSDK

Ingredients

• 1 cup sugar, plus 2 tsp to add to top of crust
• 1/4 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/3 cup uncooked quick-cooking tapioca
• 6 cups blueberries, fresh or frozen (thawed and drained)
• 1 tbsp. fresh lemon juice
• 1 (14.1 oz) package refrigerated pie crusts
• 2 tbsp. butter cubed

Preparation

Step 1

1. Preheat oven to 425 degrees.
2. Stir together 1 cup sugar, brown sugar, cinnamon and tapioca in a large bowl. Add berries and lemon juice. Toss gently until berries are coated. Set aside for 20 minutes.
3. Fit one piecrust into a 9-inch pie plate according to package a directions. Spoon blueberry mixture into pastry shell and dot with butter.
4. Roll remaining piecrust into a circle 12 in. in diameter. Transfer to top of pie. Fold edges under, press to seal and flute. Sprinkle remaining sugar over top of pastry. Cut several slits in top for steam to escape.
5. Bake for 45 to 50 minutes or until golden and juices begin to bubble, shielding pie with aluminum foil to prevent excess browning.
6. Remove from oven and cool on a wire rack.