Blueberry Pie

Blueberry Pie
Blueberry Pie

Blueberry Pie

  1. 4 cups blueberries

  2. 1 cup sugar

  3. 1/4 cup MINUTE Tapioca

  4. 1 Tbsp. lemon juice

  5. 1/8 tsp. ground cinnamon

  6. 1 pkg. ready-to-use refrigerated pie crust

  7. 1 Tbsp. butter or margarine

Prep Time: 00:30
Total Time: 01:20

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 cups blueberries
  • 1 cup sugar
  • 1/4 cup MINUTE Tapioca
  • 1 Tbsp. lemon juice
  • 1/8 tsp. ground cinnamon
  • 1 pkg. ready-to-use refrigerated pie crust
  • 1 Tbsp. butter or margarine

Recipe Directions:

Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Serving per recipe:

10 servings

Amount per serving:

  • Calories: 330
  • Total fat: 15 g
  • Saturated fat: 4 g
  • Cholesterol: 5 mg
  • Sodium: 250 mg
  • Carbohydrate: 50 g
  • Dietary fiber: 1 g
  • Sugars: 24 g
  • Protein: 3 g
  • Vitamin A: 0 %DV
  • Vitamin C: 6 %DV
  • Calcium: 0 %DV
  • Iron: 6 %DV