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Steps
1
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2
In large bowl, mix blueberries, 1/2 cup of the sugar, the tapioca and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
3
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack. Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 30 minutes of baking, cover crust edge with foil to prevent excessive browning, if necessary. Cool at least 2 hours before serving. Serve warm or cold.
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One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.
Sometimes fruit pies have a tendency to bubble over the edges during baking. This is why we recommend placing a sheet of foil on the oven rack below the pie. It will save your oven from having to be cleaned.
Top pie with freshly grated lemon peel before serving.
Serve warm pie with your favorite scoop of vanilla ice cream for an extra special treat!
Make this a double-berry pie by substituting half of the blueberries with raspberries or sliced strawberries.
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