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Ingredients
US|METRIC
8 SERVINGS
- Classic Crisco Pie Crust (Double Crust)
- 4 cups fresh blueberries
- 1 cup sugar
- 3 Tbsp. instant tapioca
- 2 tsp. lemon juice
- 2 Tbsp. butter (cut into small pieces)
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Directions
- PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Heat oven to 425°F.
- COMBINE blueberries, sugar, tapioca and lemon juice in large bowl. Fill prepared pie crust. Dot with butter.
- ROLL out dough for top crust, place onto filled pie and finish edges according to recipe directions. Cut slits in top crust or prick with fork to vent steam. Place on baking sheet lined with foil.
- BAKE 15 minutes. Reduce oven to 375°F. Continue baking 35 to 40 minutes or until filling in center is bubbly and crust is golden brown. Cool at least 3 hours before cutting to allow filling to thicken.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Calories460Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat6g30% |
Trans Fat0g |
Cholesterol10mg3% |
Sodium310mg13% |
Potassium |
Protein4g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber3g12% |
Sugars33g |
Vitamin A2% |
Vitamin C15% |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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