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Desserts

Blueberry Pie

Blueberry Pie recipe
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

4
cups  fresh blueberries
1
cup  sugar
1/4
cup  MINUTE Tapioca
1
Tbsp.  lemon juice
1/8
tsp.  ground cinnamon
1
pkg.  (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1
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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