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Ingredients

1 ¼ cups white sugar 3 tablespoons quick-cooking tapioca ½ teaspoon ground cinnamon 3 cups blueberries 1 tablespoon lemon juice 1 tablespoon butter 1 pastry for a 9 inch double crust pie

Nutrition Info

289.5 calories carbohydrate: 52.2 g cholesterol: 3.8 mg fat: 9.1 g fiber: 2.2 g protein: 1.8 g saturatedFat: 2.8 g servingSize: - sodium: 127.8 mg sugar: 36.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan, trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

1 - 9 inch double-crust pie

This is the best blueberry pie you will ever eat!