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    Country Blueberry Pie


    Source of Recipe


    BBR

    Recipe Introduction


    Farm Journals Pie Recipes

    List of Ingredients




    Pastry for 2-crust pie
    3 c. fozen blueberries (unsweetened)
    Blueberry juice
    water
    3/4 c. sugar
    2 Tb. quick-cooking tapioca
    1 1/2 tsp. cornstarch
    1 tsp. lemon juice

    Recipe



    Thaw berries until most of free ice has disappeared. Drain off juice, measure and add water to make 1/2 c. liquid; stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.

    Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut steam vents and adjust top crust; flute edges.

    Bake in hot oven (425ºF.) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.


 

 

 

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