Blueberry Pie

photo by:kraft

Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.

time

prep:

30 min

total:

1 hr 20 min

servings

total:

10 servings

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what you need

cups fresh blueberries

cup sugar

1/4

cup MINUTE Tapioca

Tbsp. lemon juice

1/8

tsp. ground cinnamon

pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

Tbsp. butter or margarine

Make It

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.

Kraft Kitchens Tips

How To

Make Lattice Top Crust: Cut second pie crust into 10 (1/2-inch) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.

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addrianna40

posted:7/3/2004

sooooo very easy to make......and taste soooo yummy!!!

ErinS9

posted:2/6/2004

My grandmother loves blueberry pie. I made her a pie and she served at her coffee clutch and everyone one there raved about how good it was. I have had to make it for her several times. Everytime it is a great hit. Thank you.

denisek30

posted:11/29/2003

I used, by mistake, UNCOOKED tapioca beads and it still was a hit!

a cook

posted:10/11/2003

I love this recipe it is fast and it is easy to make and best of all it tastes great...

a cook

posted:8/4/2003

TriskaNT

posted:8/2/2003

This was really easy to make and wonderful to eat. :)

ytkathy