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.
Nutrition
Serving size
(1/8 )
Calories 340
Calories from Fat180g
Total Fat 20g
Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 4mg
Sodium 290mg
Potassium 0mg
Total Carbohydrates 36g
Dietary Fiber 2g
Sugars 5g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
