Blueberry Pie


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""Fresh blueberries, lemon juice, sugar, tapioca starch, salt, cinnamon, butter in a GF crust.""

Serves 6-8 | Prep Time 20-30 minutes | Cook Time 1 hour and fifteen minutes

Why I Love This Recipe

Roll out half of pie pastry into a 12” circle between sheets of parchment paper dusted with GF flour. Remove top sheet of parchment paper, lift pie pastry and parchment paper and invert into pie plate, pressing it down into plate. Trim edges. Put blueberries in a large bowl, add lemon juice and mix well. In a small bowl mix together sugar, tapioca starch, salt, and cinnamon. Pour over berries and stir well. Pour mixture into pastry lined pie plate. Top with butter, cut in pieces. Top with the second half of pie pastry rolled out like the first. If you are using a fancy cookie cutter to cut vent in pie, do so now. Turn edges under. Brush pie with milk or egg white and sprinkle sugar over all. Crimp edges. If you have not vented pie pastry, cut vents in top now. Bake pie in an oven preheated to 375F for 1 hour to 1 hour and fifteen minutes. Frozen berries will take 15 minutes longer. Cover pie with foil if getting too brown. Let cool at least 2-3 hours before serving to settle juices.


Ingredients You'll Need

1 recipe GF pie pastry
4 c. fresh blueberries (frozen berries can be used, do not thaw first)
1 T. fresh lemon juice
1 c. sugar
1/3 c. tapioca starch
½ t. salt
½ t. cinnamon
1 T. butter


Directions

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