BlueRibbon Blueberry Pie
By: Denise Price
Updated: August 10, 2012
Serves: 6
Baking Time: 50 min
Ingredients
*4 cups fresh or frozen blueberries (thawed, if frozen)
*3 tablespoons instant tapioca
*3/4 cup plus 1 tablespoon sugar, divided
*1 tablespoon lemon juice
*Zest of 1 lemon
*1 (15-ounce) box refrigerated pie crusts
*1 egg, beaten
Instructions
1. Preheat oven to 400 degrees F. In a large bowl, combine blueberries, tapioca, 3/4 cup
sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.
2. Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into
crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut
several slits in crust, brush with egg, and sprinkle with remaining sugar.
3. Place a pan under pie so it won't drip in the oven. Bake 50 to 55 minutes, or until top is
golden.
Baking Time: 50 min
Ingredients
*4 cups fresh or frozen blueberries (thawed, if frozen)
*3 tablespoons instant tapioca
*3/4 cup plus 1 tablespoon sugar, divided
*1 tablespoon lemon juice
*Zest of 1 lemon
*1 (15-ounce) box refrigerated pie crusts
*1 egg, beaten
Instructions
1. Preheat oven to 400 degrees F. In a large bowl, combine blueberries, tapioca, 3/4 cup
sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.
2. Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into
crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut
several slits in crust, brush with egg, and sprinkle with remaining sugar.
3. Place a pan under pie so it won't drip in the oven. Bake 50 to 55 minutes, or until top is
golden.
