Mom's Blueberry Pie

Recipe View Preheat oven to 450°F (230°C). (5 minutes)

Recipe View Carefully line a 9-inch pie plate with one pastry crust. Trim and crimp the edges decoratively. (10 minutes)

Recipe View In a large bowl, gently combine the fresh blueberries, granulated sugar, all-purpose flour, quick-cooking tapioca, ground nutmeg, and salt. (5 minutes)

Recipe View Add the fresh lemon juice and grated lemon zest to the blueberry mixture, stirring gently until well combined. Allow the mixture to stand for 10-15 minutes to allow the tapioca to begin thickening the juices. (15 minutes)

Recipe View Spoon the blueberry mixture evenly into the prepared pie crust. Dot the top of the filling with small pieces of unsalted butter. (5 minutes)

Recipe View Cover the pie with the remaining pastry crust. Trim and crimp the edges to seal, and cut several slits in the top crust to allow steam to escape. (10 minutes)

Recipe View Place the pie on the lowest rack of the preheated oven and bake for 10 minutes. (10 minutes)

Recipe View Reduce the oven temperature to 350°F (175°C) and continue baking for approximately 30 minutes, or until the crust is golden brown and the filling is bubbling. (30 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)