4 cups fresh blueberries (I used frozen)
1 cup sugar
1/4 cup MINUTE tapioca
1 T lemon juice
1/8 t ground cinnamon
1 pkg. ready to use refrigerated pie crusts (2 crusts)
1 T butter
Preheat oven to 400 F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool
**I made a lattice top by using my pizza cutter**
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