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Wednesday, July 4, 2012

Blueberry Tapioca Pie for the Fourth!

With the blueberries we picked last weekend I looked around for some interesting blueberry recipes and I found this blueberry tapioca recipe for a great pie to try for the 4th this year.


  1. Prepare the pie crust and place the bottom crust in a 9-inch pie pan.

  2. PREHEAT oven to 400°F.

  3. Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.

  4. Let stand 15 minutes.

  5. Fill the pie pan with the berry mixture.

  6. Dot top of pie with butter.

  7. Cover top with second pie crust.

  8. Seal and flute edge. Cut several slits in top crust to allow steam to escape.

  9. BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.

  10. Cool about 10 minutes before slicing.

  11. To make it good for the Fourth serve with strawberry and vanilla ice cream or whipping cream,

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