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Ingredients
- 4 cups fresh or frozen blueberries
- 1 tbsp lemon juice
- 1 1/4 to 1 1/2 cups sugar
- 1/4 cup quick-cooking tapioca
- 1 tbsp cornstarch
- 1/2 tsp grated lemon peel
- 1/2 tsp ground cinnamon
- Pastry for a double crust pie (9 inches)
- 1 tbsp butter or margarine
Details
Servings 6
Preparation
Step 1
In a bowl, combine berries and lemon juice. Add sugar, tapioca, cornstarch, lemon peel and cinnamon; toss gently. Let stand for 15 minutes. Line a 9-inch pie plate with bottom pastry; trip to 1 inch beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 350 for 30 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown. Cool on a wire rack.
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