We have an overabundance of blueberries and I keep trying new recipes - here is the latest!
INGREDIENTS:
1 refrigerated double pie crust
1 1/4 cups white sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
4 cups blueberries
1 tablespoon lemon juice
DIRECTIONS:
Preheat oven to 400 degrees. Roll out half the pastry and line a 9-inch pie pan. Loosely cover with plastic wrap and refrigerate.
Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust and cut into strips. Pour blueberry mixture into chilled pie shell. Add pastry strips one at a time, weaving a lattice.
Place pie on a baking sheet to catch drips. Bake in preheated oven for 40 minutes, until filling is bubble and crust is light brown. Cool completely before serving (if you can wait that long).
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