Blue Ribbon Blueberry Pie

By Scott Sarvay

Blue Ribbon Blueberry Pie

August 10, 2012 Updated Aug 10, 2012 at 11:34 AM EST

Earn your own berry-licious blue ribbon when you bake up our tapioca Blue Ribbon Blueberry Pie. Tapioca pearls are the secret ingredient that make this one an easy-as-pie winning dessert.

Serves: 6
Baking Time: 50 min

• 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

1. 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.

2. 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.

3. Place a pan under pie so it won’t drip in the oven. Bake 50 to 55 minutes, or until top is golden.

Read more at http://www.mrfood.com/Pie/Blue-Ribbon-Blueberry-Pie#FUhKek0U2dXKZmw0.99

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