3 T. quick-cooking tapioca
1/2 to 3/4 C. sugar
1/4 tsp. salt
1/8 tsp. cinnamon
4 C. wild or cultivated fresh or frozen blueberries
1 to 2 T. lemon juice
Pastry for two-crust 9-inch pie
1 T. butter
Combine tapioca, sugar, salt, cinnamon, blueberries, and lemon juice. Line pie pan with bottom pastry. Fill pie shell with blueberry mixture. Dot with butter. Moisten edge of bottom crust. Put on top crust. Press crust edge with fork or flute with fingers. Cut slits in top crust with knife. (Well opened slits are important to permit escape of steam during baking.) Bake in hot oven of 425 degrees for 55 minutes, or until syrup boils with heavy bubbles that do not burst.* Makes one 9-inch pie.
*As ovens vary, adjust temperature to your oven.
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