This is the best blueberry pie you will ever eat!
Ingredients
- ¼ cups white sugar: 1 piece
- quick-cooking tapioca: 3 Tbsp
- ground cinnamon: 0.5 tsp
- blueberries: 3 cups
- lemon juice: 1 Tbsp
- butter: 1 Tbsp
- pastry for a 9 inch double crust pie: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
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Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
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Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
