9 inch double crust
4 cups fresh or frozen blueberries
3/4 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. cinnamon
juice of 1 lemon
2 T. butter
Mix berries, sugar tapioca, cinnamon and lemon juice lightly. Spoon into bottom pie crust. Dot filling with pieces of butter and cover with top crust. Cut slits in top crust. Cover edges of crust with foil. Bake at 425 for 20 minutes. Reduce heat to 375 and bake about 40 minutes longer, until insides are bubbly. Remove foil about last 20 minutes.
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