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. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place 1 pie crust in a 9-inch pie plate.
3. 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. 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 per serving