Classic Blueberry Pie Recipe

Name: Classic Blueberry Pie Recipe
Yield: 8 Servings
Ingredients: Double Crust; 1 (16 oz.) pkg. frozen blueberries; 1 C. sugar; 1/3 C. water; 3 Tbsp. instant tapioca; 2 tsps. lemon juice; 1 Tbsp. butter

Cook Time: 1 Hr

Yield: 8 Servings

Rating:

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Double Crust
1 (16 oz.) pkg. frozen blueberries
1 C. sugar
¹/₃ C. water
3 Tbsp. instant tapioca
2 tsps. lemon juice
1 Tbsp. butter

Directions

HEAT oven to 425°F. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
MIX blueberries and sugar in large bowl. Stir together water and tapioca in small bowl. Let stand 5 minutes. Stir into blueberries. Add lemon juice. Spoon evenly into prepared pie crust. Dot with butter pieces.
ROLL out dough for top crust. Place onto filled pie. Trim ¹/₂-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BAKE 45 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edges with foil during last 20 minutes. Cool completely before cutting to allow filling to thicken.

Classic Blueberry Pie Recipe

Cook Time: 1 Hr

Yield: 8 Servings

Ingredients

Double Crust
1 (16 oz.) pkg. frozen blueberries
1 C. sugar
¹/₃ C. water
3 Tbsp. instant tapioca
2 tsps. lemon juice
1 Tbsp. butter

Directions

HEAT oven to 425°F. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
MIX blueberries and sugar in large bowl. Stir together water and tapioca in small bowl. Let stand 5 minutes. Stir into blueberries. Add lemon juice. Spoon evenly into prepared pie crust. Dot with butter pieces.
ROLL out dough for top crust. Place onto filled pie. Trim ¹/₂-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BAKE 45 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edges with foil during last 20 minutes. Cool completely before cutting to allow filling to thicken.