Grandma's Blueberry Pie Recipe

Recipe View Preheat oven to 400°F (200°C). (5 minutes)

Recipe View On a lightly floured surface, roll out half of the pie pastry to a 12-inch circle. Gently transfer the pastry to a 9-inch pie dish, and trim and crimp the edges. Cover loosely with plastic wrap and chill in the refrigerator while preparing the filling. (10 minutes)

Recipe View In a large bowl, combine the granulated sugar, tapioca, and ground cinnamon. Gently toss with the fresh blueberries, then sprinkle with fresh lemon juice. Let the mixture stand for 15 minutes to allow the juices to release and thicken slightly. (20 minutes)

Recipe View Roll out the remaining pie pastry to a 12-inch circle. Cut the pastry into 1/2-inch wide strips. (10 minutes)

Recipe View Remove the chilled pie crust from the refrigerator. Pour the blueberry mixture into the crust and dot with small pieces of butter. (5 minutes)

Recipe View Arrange the pastry strips over the blueberry filling in a lattice pattern. Trim the edges of the strips and crimp them together with the bottom crust to seal. (15 minutes)

Recipe View Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with aluminum foil. (50 minutes)

Recipe View Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)