Ingredients: – 6 cups fresh blueberries (about 2 lbs) – 1 cup granulated sugar – 1/2 cup Tapioca Flour – 1 teaspoon lemon zest – 2 tablespoons fresh lemon juice – 1 dash ground cinnamon (optional) – Homemade Pie crust (my recipe makes the 2 crusts you'll need for this recipe - one for the top and bottom).
Instructions: 1. Preheat the oven to 400°F (200°C). 2. Bottom crust: Add rolled out pie dough to a 9'' pie pan and refrigerate while you make the berry filling.
Blueberry Pie Filling: In a medium bowl, measure the berries. Pour sugar over the berries and then pour tapioca over the sugar. Sprinkle the zest on and drizzle around the lemon juice.
Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes.
After 15 minutes, spoon berries into the prepared chilled pie shell. Sprinkle lightly with a small dash of cinnamon.
Bake in the preheated 400°F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over-browning.
Cool the pie for at least 3-4 hours before cutting (for best results, I recommend refrigerating for another hour after it cools, before cutting).