Fresh Blueberry Pie
Fresh Blueberry Pie
One of Brian's favorite pies is fresh blueberry so I whipped one up for his Father's Day. Here is how it goes:

4 C. fresh blueberries washed and drained
1/4 C. instant tapioca
juice of 1/2 fresh lemon
1 C. sugar
1/4 t. cinnamon
1/2 t. vanilla
2 T. soft butter

Double pastry from "Pastry for Three Pies, 10/29/10.

Combine in a medium sized mixing bowl all of the filling ingredients except the butter and set it aside for 10 -15 minutes while you roll out the bottom crust and preheat the oven to 400 degrees F. 

Drape the lower crust onto the 9" pie plate and set it aside while you roll the lower crust and cut the lattice strips.

Pour the filling into the lower crust and dot the berry filling with the soft butter. Top the pie with the lattice, crimp the edges, and sprinkle with sugar. I line a cookie sheet with foil and bake the pie on it to catch any boil over that may occur. (It is easier than cleaning the oven!!) 

Bake for 50-55 minutes until it is brown and the filling is bubbling. Cool and serve with sweetened cream or ice cream.

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