I made this!
No tapioca? No problem.
- Pastry for a double crust pie
- 4 cups fresh blueberries
- 1 Tablespoon lemon juice
- 1 cup sugar
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
- 2 Tablespoons butter
Preheat oven to 400°.
Roll out half the pastry and line the pie pan.
Sprinkle juice over the berries.
Combine sugar, tapioca, and salt then sprinkle over berries. Gently stir to coat then pour into lined pie pan.
Dot the top of the berries with butter.
Roll out rest of dough and lay over the pie. Finish the edges and cut vents.
Bake for 45-50 minutes or until golden brown with bubbling juices.
Cool on a rack before serving.