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Blueberry Pie

Reviewed: Jun. 29, 2013
This is a really useful recipe. Nice touch to put cinnamon in it! Don't worry about the cornstarch, there are other ways to thicken your filling. I prefer to use tapioca to thicken my pies. You can use 1/4 cup in this recipe, just let it sit with the sugar and other filling ingredients while you are making the pastry so the tapioca can begin softening. The great thing about tapioca is that it is clear when the pie is done so the color of the berries is stunning, and the texture is perfect. You don't have to have a runny pie even if you have a solid crust.
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