Old Fashion Blueberry Pie

Old Fashion Blueberry Pie

Double 8- or 9-inch pie crust (recipe below)

3 cups fresh or frozen blueberries

1¼ cups sugar

1 tbsp. sugar

1 tbsp. lemon juice

3 tbsp. quick-cooking tapioca

½ tsp. cinnamon

1 tbsp. butter or margarine

Preheat oven to 400º

Combine blueberries, 1¼ cups sugar, lemon juice and tapioca. Pour into unbaked pie shell.  Sprinkle with cinnamon and dot with butter. Cover with top crust and flute the edges with fingers, or crimp with a fork. Vent the top. Sprinkle top crust with 1 tbsp. sugar.  Bake 40-50 minutes.  If crust begins to darken before pie is done, cut foil strips to lay over the edges.

Margarine Pastry:

2 cups lightly spooned flour

1 tsp. salt

1 tbsp. sugar

12 tbsp. margarine

¼ cup cold water

Combine flour, salt and sugar in large bowl. Cut in the margarine with a pastry cutter until the mixture resembles small peas. Sprinkle with cold water, adding more if necessary to hold pastry together. Use a pastry blender or fork because the heat of your hands will tend to melt the margarine. Mix just to moisten and form into a ball. Divide dough in half, roll bottom crust on a lightly floured pastry cloth. Roll at least one inch wider than pie pan.

© Crackerberries 2014