Blueberry Pie

  1. Preheat oven to 350u0b0. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat.
  2. On a lightly floured surface, roll half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter.
  3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar.
  4. Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

fresh blueberries, lemon juice, lemon zest, sugar, quickcooking tapioca, cornstarch, ground cinnamon, pastry, butter, egg, milk, sugar

Taken from www.tasteofhome.com/recipes/blueberry-pie/ (may not work)

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