Prep Time 30m
Cook Time 60m
Ready Time 240m
Yield 8 servings


Ingredients
  • Double Crust Classic Crisco® Pie Crust
  • 1 (16 oz.) package frozen blueberries
  • 1 cup sugar
  • 1/3 cup water
  • 3 tablespoons instant tapioca
  • 2 teaspoons lemon juice
  • 1 tablespoon butter, cut into small pieces
Preparation Directions
  • Step 1Heat oven to 425°F. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
  • Step 2Mix blueberries and sugar in large bowl. Stir together water and tapioca in small bowl. Let stand 5 minutes. Stir into blueberries. Add lemon juice. Spoon evenly into prepared pie crust. Dot with butter pieces.
  • Step 3Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • Step 4Bake 45 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edges with foil during last 20 minutes. Cool completely before cutting to allow filling to thicken.
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