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Sully's Wild Blueberry Pie

Sully's Wild Blueberry Pie is a laticed crust pie that simply overflows with delicious goodness. This is one pie that looks as good as it tastes.

Ingredients

  • 1 1/4 cups white sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 3 cups wild blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 pastry for a 9 inch double crust pie

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  3. Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes.
  4. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  5. Place pie on a baking sheet to catch drips.
  6. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.