Blueberry Pie

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Preparation info

  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • Unbaked Pie Pastry, 2-crust
  • ¾ cup sugar
  • 3 tablespoons quick-cooking tapioca
  • ¼ teaspoon salt
  • Dash of ground cinnamon
  • 4 cups blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

Method

  1. Preheat oven to hot (425°F.).

  2. Line a nine-inch pie plate with half of the pastry.

  3. Mix the sugar, tapioca, salt and cinnamon. Sprinkle the mixture over the berries. Add lemon juice. Spoon the berries into the prepared pie plate and dot with the butter.

  4. Cut the remaining pastry into strips and make a lattice top for the pie. Trim edges, moisten, and border with a strip of pastry.

  5. Bake on lower shelf of the oven for about fifty minutes.

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