This is the best blueberry pie you will ever eat!
Preparation Details
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 1 ¼ cups white sugar
- 3 tablespoons quick-cooking tapioca
- ½ teaspoon ground cinnamon
- 3 cups blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter
- prepared pastry for a 9-inch double-crust pie
Steps
- Preheat the 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.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand 15 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.
- 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.
