Grandma's Blueberry Pie Recipe

Ingredients

• 1.25 cups white sugar
• 3 tablespoons quick-cooking tapioca
• 0.5 teaspoons ground cinnamon
• 3 cups blueberries
• 1 tablespoon lemon juice
• 1 tablespoon butter
• prepared pastry for a 9-inch double-crust pie

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.

2. 2

   Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand 15 minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.

3. 3

   Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.