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Blueberry Pie Recipe

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This recipe for Blueberry Pie, by , is from The Barbour Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Walters Reasbeck
Added: Friday, November 7, 2008


2 c. flour
1/2 c. sour cream
5 oz. butter
3 cups fresh blueberries
1 1/4 c. sugar
1 T. lemon juice
3 T. quick cooking tapioca
2-3 T. butter
1/2 t. cinnamon

Preheat oven to 400 F.


Sift 2 cups of flour and combine it with the sour cream and 5 oz. butter. Separate the dough into 2 parts and refrigerate it for about 10 minutes. Then roll the crusts out.


Mix blueberries with sugar, lemon juice and tapioca. Line the pie pan with the prepared crust and add blueberry mixture. Dot the filling with butter and sprinkle with cinnamon. Put the top crust on and flute the edges. Sprinkle about 1 T. of sugar over the top crust and cover the crust edges with foil. Bake the pie for about 40 minutes, remove the foil and bake for another 10 minutes. Serve warm with vanilla ice cream.




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