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Blueberry Lemon Pie
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recipe pastry for a 9 inch single crust pie
5 cups fresh blueberries
2/3 cup white sugar
2 tbl. all-purpose flour
1 tbl.quick-cooking tapioca
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 tbl. grated lemon zest
1 1/2 tbl.lemon juice
1/2 tbl. butter
Preheat oven to 450 degrees.
Prepare pastry for two crust pies.
Pick over and wash blueberries.
Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees. Bake for 30 minutes longer. Serve warm or cold.
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