Blue Ribbon Blueberry Pie

By hyzmom

Ingredients

• 4 cups fresh or frozen blueberries (thawed, if frozen)
• 3 tablespoons instant tapioca
• 3/4 cup plus 1 tablespoon sugar, divided
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 (15-ounce) box refrigerated pie crusts
• 1 egg, beaten

Details

Servings 8
Cooking time 50mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 400 degrees F. In a large bowl, combine blueberries, tapioca, 3/4 cup sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.

Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar.

Place a pan under pie so it won’t drip in the oven. Bake 50 to 55 minutes, or until top is golden.