Blueberry Tapioca Pie (Creamspot)

Preparation

 * 1) Preheat the oven to 425˚F (220˚C).
 * 2) In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
 * 3) Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
 * 4) Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
 * 5) Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
 * 6) Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
 * 7) Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
 * 8) Cool the pie on a wire rack for at least 2 hours to let the filling set.
 * 9) Slice and serve with ice cream.

Enjoy!

Ingredients
for 8 servings


 * 7 tablespoons sugar, divided
 * 1 tablespoon all-purpose flour
 * 2 tablespoons tapioca granules
 * 4 cups fresh blueberry
 * 1 tablespoon lemon juice
 * 2 premade pie crusts
 * 1 tablespoon milk
 * vanilla ice cream, for serving

Pie found on this website: https://tasty.co/compilation/18-tasty-pie-recipes