Your family will love this delicious blueberry pie with just a hint of cinnamon, and you'll love that you can whip up a fantastic dessert with very little effort.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8

Ingredients

1 box refrigerated pie crusts, softened as directed on package
5 1/2 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1 teaspoon cinnamon
1 tablespoon milk or almond milk
1 tablespoon sugar

Here’s how you make it:

Put one of the pie crusts into a pie plate.
Combine the blueberries, 1/2 cup sugar, tapioca, lemon juice and cinnamon. Spoon into the crust.
Top with the second pie crust. Flute and seal the edges. Cut a few slits in the top.
Brush the crust with the milk. Sprinkle 1 tablespoon sugar over the crust.
Bake in a preheated 400-degree F oven for about 45 minutes, or until crust is golden. If crust browns too fast, cover the edges with foil or a pie crust shield.
Cool pie about 2 hours before serving. Serve with vanilla ice cream, if desired.

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Pie Plates $7 & Up

Pie Weights $6 & Up

Pie Crust Shields $5 & Up

Pie Servers $5 & Up

Granulated Sugar $3 & Up

Quick-Cooking Tapioca $2 & Up

Ground Cinnamon $2 & Up

Almond Milk $3 & Up

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