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    You are in: Home / Recipes / Kraft Blueberry Pie With Tapioca Recipe
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    Kraft Blueberry Pie With Tapioca

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Cookgirl's Note:

    Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Rose Cream

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    berry pie

    Units: US | Metric


    1. 1
      Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
    2. 2
      PREHEAT oven to 400°F.
    3. 3
      Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
    4. 4
      Let stand 15 minutes.
    5. 5
      Fill the pie pan with the berry mixture.
    6. 6
      Dot top of pie with butter.
    7. 7
      Cover top with second pie crust.
    8. 8
      Seal and flute edge. Cut several slits in top crust to allow steam to escape.
    9. 9
      BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
    10. 10
      Cool about 10 minutes before slicing.
    11. 11
      Serve with ice cream, whipping cream, etc.

    Ratings & Reviews:


    Nutritional Facts for Kraft Blueberry Pie With Tapioca

    Serving Size: 1 (1071 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2321.8
    Calories from Fat 659
    Total Fat 73.2 g
    Saturated Fat 22.3 g
    Cholesterol 30.5 mg
    Sodium 1274.3 mg
    Total Carbohydrate 417.7 g
    Dietary Fiber 20.9 g
    Sugars 292.7 g
    Protein 15.6 g

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