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Grandma's Blueberry Pie
Grandma's Blueberry Pie
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Blueberry pie with a zesty lemon-cinnamon twist.
Ingredients:
  • 1.25 cups white sugar
  • 3 tablespoons quick-cooking tapioca
  • 0.5 teaspoon ground cinnamon
  • 3 cups blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 pastry for a 9 inch double crust pie
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C). Roll out half of the pastry and gently place it in a 9-inch pie pan, trimming the edges. Cover with plastic wrap and chill in the refrigerator.
  • Mix sugar, tapioca, and cinnamon. Coat blueberries with sugar mixture and lemon juice in a bowl. Rest for fifteen minutes. Roll out the top crust into a 10-inch circle and cut into half-inch strips. Fill chilled pie shell with blueberry mixture, dot with butter, and weave pastry strips into a lattice on top. Crimp the edges.
  • Place the pie on a baking sheet to prevent any mess. Bake in the preheated oven for 40 to 50 minutes until the filling is bubbly and the crust is golden brown. Allow it to cool completely before enjoying.

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