Blueberry Pie
- 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
- Preheat oven to 400F.
- 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.
fresh blueberries, sugar, tapioca, lemon juice, ground cinnamon, ready, butter
Taken from www.kraftrecipes.com/recipes/-24363.aspx (may not work)