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Blueberry Pie Recipe

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Blueberry Pie image

 

This recipe for Blueberry Pie, by , is from Eileen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Eileen Maraia

Category:
Category:

Ingredients:  
Ingredients:  
5 cups fresh blueberries
1 tbsp lemon juice
Pastry Dough (see my recipe) or 1 package refrigerated pie crust
1 cup sugar
⅓ cup Kraft Minute Tapioca
⅛ tsp salt
tsp ground cinnamon
2 tbsp butter cut in small cubes
Crystallized Sugar
Milk or Egg wash

Directions:
Directions:
Sprinkle blueberries with lemon juice, set aside. Fit half of pastry dough in a 9 inch pieplate. Combine 1 cup sugar and tapioca, salt and cinnamon. Add to berries and mix well. Let stand.
Pour into pastry shell and dot with butter. Place remaining pie crust on top gently rolling crust onto rolling pin and roll over the pie (prevents breakage). Roll crust edges crimp edges. Cut 4 slits on top crust to allow steam to escape. Brush pastry dough with milk OR beaten egg. Sprinkle generously the crystallized sugar. Bake at 400 for about 30 minutes until a golden brown.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr,
Personal Notes:
Personal Notes:
I place my pie on a cookie sheet to prevent blueberries juice from spilling onto bottom of oven. I also cover the edges mid-way through baking to prevent over browning.

 

 

 

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