Blueberry Pie Filling
From Joy of Cooking, 1953 ed., p. 569
4 cups fresh (or frozen) berries
Combine:
about 1 cup granulated sugar
4 T. flour
2 tsp. quick-cooking tapioca
1 1/2 T. lemon juice
Sprinkle above ingredients over berries and stir.
Pour into pie crust and dot with butter. Allow to stand for
15 minutes before adding top lattice crust and baking
450 deg. for 10 min., then 360 deg. for about 30 min.
This page is copyright 2006, Laura Giletti
Last revised: May 2006