More Great Recipes: Pie

Country Blueberry Pie


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Pastry for 2-crust pie
3 c. fozen blueberries (unsweetened)
Blueberry juice
water
3/4 c. sugar
2 Tb. quick-cooking tapioca
1 1/2 tsp. cornstarch
1 tsp. lemon juice


Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 c. liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.



Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut steam vents and adjust top crust; flute edges.



Bake in hot oven (425ºF.) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.


Pairs Well With


Notes

A dash of local for every season
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