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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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575 - Fresh Blueberry Pie

(by Shirley McNevich)


2 - pie crust doughs (or make your own from scratch)
4 cups fresh or frozen blueberries (if using frozen blueberries, thaw for 1 hour at room
temperature and drain them)
3/4 cup white sugar (and some extra for sprinkling)
1/3 cup quick cook tapioca pudding mix
1 tsp. fresh lemon zest
2 TBSP fresh lemon juice
1 egg white (lightly beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray.
Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl
add blueberries, 3/4 cup white sugar, tapioca mix, lemon juice and lemon zest--stir
well and let it stand for 5 minutes. Pour blueberry mixture into the pie crust. Add top
crust, use Pam or water to seal while crimping the edges of the pie doughs together.
Use a sharp knife to poke holes through the top crust all the way to the bottom of the
pie for air. Use the same knife to make a dime-sized hole right in the center of the pie.
Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or
two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at
400 degrees for 15 minutes--reduce heat to 350 degrees and bake for another 45-50
minutes or until crust is golden brown. You can cover crust edges with foil and
remove foil when there is 10 minutes left of baking--this keeps the edges from
burning.

 

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• next: 576 - Fresh Cherry Pie

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