Going through my archives and found another delicious Mr. Food recipe from several years ago.
4 cups fresh or frozen blueberries (thawed, if frozen)
3 tablespoons instant tapioca
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
Zest of 1 lemon
1 (15-ounce) box refrigerated pie crusts
1 egg, beaten
Preheat oven to 400 degrees F.
3 tablespoons instant tapioca
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
Zest of 1 lemon
1 (15-ounce) box refrigerated pie crusts
1 egg, beaten
Preheat oven to 400 degrees F.
In a large bowl, combine blueberries, tapioca, 3/4 cup sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.
Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar.
Place a pan under pie so it won’t drip in the oven. Bake 50 to 55 minutes, or until top is golden.
Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar.
Place a pan under pie so it won’t drip in the oven. Bake 50 to 55 minutes, or until top is golden.
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