Kraft Blueberry Pie With Tapioca Recipes
BLUEBERRY TAPIOCA PIE RECIPE BY TASTY
Here's what you need: sugar, all-purpose flour, tapioca granules, fresh blueberry, lemon juice, premade pie crusts, milk, vanilla ice cream
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
- Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
- Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
- 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.
- 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.
- 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.
- Cool the pie on a wire rack for at least 2 hours to let the filling set.
- Slice and serve with ice cream.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 18 grams
BLUEBERRY PIE RECIPE
Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
- Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
KRAFT BLUEBERRY PIE WITH TAPIOCA
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: Recipe #298399
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 berry pie
Number Of Ingredients 8
Steps:
- Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
- PREHEAT oven to 400°F.
- Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
- Let stand 15 minutes.
- Fill the pie pan with the berry mixture.
- Dot top of pie with butter.
- Cover top with second pie crust.
- Seal and flute edge. Cut several slits in top crust to allow steam to escape.
- BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
- Cool about 10 minutes before slicing.
- Serve with ice cream, whipping cream, etc.
Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6
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