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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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She writes It's obvious that blueberries favor lemons once you make this classic pie . I made it exactly as written and it came out great. The tapioca made the filling just perfect. It set up just like I wanted it to. Ingredients:
homemade pie crust (homemade pie crust) |
4 cups fresh blueberries |
2/3 cup white sugar |
2 tablespoons all-purpose flour |
1 tablespoon quick-cooking tapioca |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 tablespoon grated lemon zest |
1 1/2 tablespoons lemon juice |
1/2 tablespoon cold butter |
Directions:
1. Preheat oven to 450*.
2. Prepare pastry for two crust pie.
3. Pick over and wash blueberries.
4. Combine sugar, flour, tapioca, spices, and salt; stir into blueberries.
5. Add lemon juice and rind, and let stand 10-15 minutes.
6. Mix well, and turn into pastry lined 9 pie plate.
7. Dot with small pieces of butter, cover with top crust, and place pie on lowest rack in preheated oven.
8. Bake for 10 minutes, then reduce oven temperature to 350*.
9. Bake for 30 minutes longer or until done.
10. Serve warm or cold.
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