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Tuesday, April 6, 2010

BLUEBERRY PIE FILLING

Pam Williams

In a large bowl combine 1-1/2 C sugar, 1/3 C quick-cooking tapioca, 1/2 t salt, 8 C blueberries, 2 T lemon juice. Toss gently. Spoon evenly into two freezer bags. Set bag on empty pie dish, freeze firm. Remove dish. To make pie, heat over 425˚, put frozen filling into pie crust, dot w/butter. Make lattice top. Bake 1 hr 15 minutes. Cool on rack. Print Recipe
Posted by RS at 7:23 PM
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