Dear Nana Lee,
I have been making blueberry pie using the recipe on the side of the Kraft Minute Tapioca box for years. I don't know if it is the same as the one you are missing, but I offer it here and can recommend it.
BLUEBERRY PIE
4 cups blueberries (I use them frozen)
1/4 cup Minute Tapioca
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon cinnamon (optional)
1 teaspoon vanilla
the tiniest pinch of salt
your favorite pie crust for a 2-crust 9 inch pie
Dot with 1 tablespoon butter
Preheat oven to 400 degrees F.
Mix blueberries in a bowl with Minute Tapioca, sugar, lemon juice, cinnamon (optional), vanilla and the tiniest pinch of salt. Let stand 15 minutes.
In the meantime, make your favorite pie crust for a 2-crust 9 inch pie. Roll out and line the bottom of the pie pan with the crust.
Fill the bottom crust with the fruit mixture. Dot with 1 tablespoon butter. Cover with top crust; seal and flute the edge. Cut several slits in crust.
Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
If crust edges are getting too brown, cover them with strips of aluminum foil for the last 15 minutes of baking.
I have been making blueberry pie using the recipe on the side of the Kraft Minute Tapioca box for years. I don't know if it is the same as the one you are missing, but I offer it here and can recommend it.
BLUEBERRY PIE
4 cups blueberries (I use them frozen)
1/4 cup Minute Tapioca
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon cinnamon (optional)
1 teaspoon vanilla
the tiniest pinch of salt
your favorite pie crust for a 2-crust 9 inch pie
Dot with 1 tablespoon butter
Preheat oven to 400 degrees F.
Mix blueberries in a bowl with Minute Tapioca, sugar, lemon juice, cinnamon (optional), vanilla and the tiniest pinch of salt. Let stand 15 minutes.
In the meantime, make your favorite pie crust for a 2-crust 9 inch pie. Roll out and line the bottom of the pie pan with the crust.
Fill the bottom crust with the fruit mixture. Dot with 1 tablespoon butter. Cover with top crust; seal and flute the edge. Cut several slits in crust.
Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
If crust edges are getting too brown, cover them with strips of aluminum foil for the last 15 minutes of baking.
MsgID: 0217215
Shared by: Marilyn, Ca
In reply to: ISO: Blueberry Pie using frozen blueberries
Board: All Baking at Recipelink.com
Shared by: Marilyn, Ca
In reply to: ISO: Blueberry Pie using frozen blueberries
Board: All Baking at Recipelink.com
- Read Replies (4)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Blueberry Pie using frozen blueberries |
Nana Lee/MA | |
2 | Recipe(tried): Blueberry Pie |
Marilyn, Ca | |
3 | Thank You: Blueberry Pie - It's not the one I'm thinking.... |
Nana Lee/MA | |
4 | Reply to Nana Lee/MA re: Blueberry Pie |
Marilyn, CA | |
5 | Thank You: Thanks Marilyn, CA. I think I'll make it this weekend.. (nt) |
Nana Lee/MA |
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Skillet Apple Pie (baked in a skillet or 13x9-inch baking dish)
- Space Needle Apple Pie with Apple Cinnamon Caramel Sauce
- Rhubarb Almond Delight
- Rhubarb Cream Pie (not using milk or cream)
- Holland Rusk Custard Pie - Variation
- Impossible Apricot Pie (Bisquick recipe)
- Mango and Pineapple Pie
- Traffic Jam Pie (using Splenda) and a thanks!
- Apple Pie, Streusel Toppings, and Caramel Butter Sauce (re: Apple Pie like Applebees)
- Simple Lemon Pie (with sugar free filling using Jell-O and pudding mix)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute