Mom made this pie when blueberries were in season.
Ingredients
- recipe pastry for a 9 inch double crust pie: 1 piece
- blueberries: 4 cups (fresh)
- white sugar: 0.66667 cup
- all-purpose flour: 2 Tbsp
- quick-cooking tapioca: 1 Tbsp
- ground nutmeg: 0.25 tsp
- salt: 0.25 tsp
- lemon zest: 1 Tbsp (grated)
- ½ tablespoons lemon juice: 1 piece
- butter: 0.5 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pastry crust.
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Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and spoon into prepared crust. Dot with small pieces of butter and cover with top crust.
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Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.
