- Prep Time: 30 Minutes (Total Time 1 Hour 20 Minutes)
- Serving Size: 10
- 4 cups Fresh Blueberries
- 1 cup Sugar
- 1/4 cup MINUTE Tapioca
- 1 tablespoon Lemon Juice
- 1/8 teaspoon Ground Cinnamon
- 1 pkg. (15 ounce) Ready-to-use Refrigerated Pie Crusts (2 Crusts)
- 1 tablespoon Butter Or Margarine
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.
KRAFT KITCHENS TIPS
How To Make Lattice Top Crust: Cut second pie crust into 10 (1/2-inch) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.
RECIPE COURTESY OF KRAFT FOODS