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Ingredients
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Directions
- HEAT oven to 425°F. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate.
- MIX blueberries and sugar in large bowl. Stir together water and tapioca in small bowl. Let stand 5 minutes. Stir into blueberries. Add lemon juice. Spoon evenly into prepared pie crust. Dot with butter pieces.
- ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- BAKE 45 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edges with foil during last 20 minutes. Cool completely before cutting to allow filling to thicken.
NutritionView More
340Calories
Sodium12% DV290mg
Fat31% DV20g
Protein6% DV3g
Carbs12% DV36g
Fiber8% DV2g
| Calories340Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat4.5g23% |
| Trans Fat0g |
| Cholesterol<5mg1% |
| Sodium290mg12% |
| Potassium |
| Protein3g6% |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber2g8% |
| Sugars5g10% |
| Vitamin A4% |
| Vitamin C4% |
| 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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