Southern-style Blueberry Pie
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
- 1 unbaked, 10-inch pie shell with top crust
- 3 c. fresh or frozen (unthawed) blueberries
- 1 1/4 c. plus 1 tbsp. sugar
- 1 tbsp. lemon juice
- 3 tbsp. quick cooking tapioca
- 1/2 tsp. cinnamon
- 1 tbsp. butter
Preheat oven to 400 degrees. In a bowl, mix blueberries, 1 1/4 cup sugar, lemon juice, tapioca.
Pour into unbaked pie shell. Sprinkle with cinnamon, dot with butter. Cover with top crust, flute edges and vent top.
Sprinkle top crust with 1 tablespoon sugar and bake for 40 to 50 minutes.
If crust starts to darken before pie is done, cut foil strips to lay over edges.
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