Prep Time 20m
Cook Time 55m
Ready Time 270m
Yield 8 servings

  • Double Crust Classic Crisco® Pie Crust
  • 4 cups fresh blueberries
  • 1 cup sugar
  • 3 tablespoons instant tapioca
  • 2 teaspoons lemon juice
  • 2 tablespoons butter, cut into small pieces
Preparation Directions
  • Step 1Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Heat oven to 425°F.
  • Step 2Combine blueberries, sugar, tapioca and lemon juice in large bowl. Fill prepared pie crust. Dot with butter.
  • Step 3Roll out dough for top crust, place onto filled pie and finish edges according to recipe directions. Cut slits in top crust or prick with fork to vent steam. Place on baking sheet lined with foil.
  • Step 4Bake 15 minutes. Reduce oven to 375°F. Continue baking 35 to 40 minutes or until filling in center is bubbly and crust is golden brown. Cool at least 3 hours before cutting to allow filling to thicken.
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