Mom made this blueberry pie recipe whenever blueberries were in season. Serve it warm or cold.
Ingredients
- 1 , 14.1 ounce, 2 count
- 0.67 cups white sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon quick-cooking tapioca
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 4 cups fresh blueberries
- 1.5 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 0.5 tablespoons butter
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C).
-
2
Place 1 pie crust in a 9-inch pie plate.
-
3
Combine sugar, flour, tapioca, nutmeg, and salt in a small bowl. Place blueberries in a large bowl; stir in sugar mixture. Stir in lemon juice and zest until incorporated; let stand for 10 to 15 minutes. Stir blueberry mixture well; spoon into crust. Dot with butter; cover with remaining crust and seal edges.
-
4
Bake in the preheated oven on the lowest rack for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until filling bubbles, about 30 minutes more.
Nutrition Facts
Per serving
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