Blueberry Pie

By dmscott52

Very good pie recipe, not too runny. Used fresh NH cultivated blueberries (large sized). First made 8-7-2011.

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 T. fresh lemon juice
• 1 (14.1-oz.) package refrigerated pie crusts
• 2 T. butter, cubed

Details

Servings 8

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 pie crust into a 9-inch pie plate according to package directions. Spoon blueberry mixture into pastry shell and dot with butter.
4. Roll remaining pie crust into a circle 12 inches in diameter. Transfer to top of pie. Fold edges under, press to seal and flute. Brush top with milk and 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 excessive browning.
6. Remove from oven and cool on a wire rack. Serve warm or at room temperature.