Desserts

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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ann6265

posted:7/27/2010

Best Blueberry pie I've ever made and I have made quite a few! It was easy to make and everybody loved it. Husband thought it was fantastic.

popeland1

posted:7/18/2010

Very easy to make. Absolutely delicious.

NYC13

posted:3/16/2010

This recipe was amazing!!! and super easy to make. Everyone loves it and everytime I visit my in-laws they buy the ingredients for me to make it.

ginnyg09

posted:7/26/2009

This recipe was great! And so easy! I even made it in a small square casserole dish and it was gorgeous! I thought the tapioca would be weird but the pie was a HUGE hit with my hubby!

sarbo1010

posted:5/13/2009

i royally screwed up this recipe and it still turned out great. Used the wrong tapioca, forgot the butter and used 1/2 the sugar it called for. Would say this might be a fool proof pie.

LindaL20

posted:11/29/2008

I made this pie with homemade crust. Adding the quick tapioca to the berries kept the filling thick and kept the crust from getting soggy. My family loved it.

a cook

posted:1/9/2008

Family favorite! Everyone loves it! Best with fresh Michigan Blueberries!

a cook

posted:10/18/2007

When using the tapioca in the filling and then baking it, it usually gets hardened on the top. If you want to keep the thick filling minus the tic-tac like tapioca, just save some filling not mixed in tapioca and thinly cover the tapioca filling and so it is thick in the inside and you don't have to worry about hard tapioca.

a cook

posted:9/23/2007

I've never made blueberry pie before, but this was a really good recipe. The only thing that I would change is the tapioca. I did not like it in the recipe only because some of it was not cooked. Don't know if being in high altitude made a difference or not? I'm still boggled as to why it was used? Strange. But yes I would make it again minus the tapioca. Maybe a little cornstarch would work better?

laurajean281

posted:6/24/2007

Made this pie for dessert tonight, and it was an absolute hit! This was my first time to use tapioca in a fruit pie filling, and it was easy and worked very well. The only change I made to the recipe was to use 1/2 sugar and 1/2 Splenda. I definitely recommend this recipe!

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Blueberry Pie

what you need

Make It

Kraft Kitchens Tips

nutritional info per serving

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