Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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From Chris: Yeah, I am ONLY going to post this recipe here, and not on my own page.

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https://www.pillsbury.com/recipes/e.....d-cd9545a853fd

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5 cups fresh blueberries
1/2 cup plus 1 tablespoon sugar
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1 tablespoon milk

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.

Expert Tips

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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Keep these things in mind:

~ You definitely want to cook this pie on a cookie sheet lined with foil, to prevent spills / leaks.

~ Sugaring the crust IS optional, but it does add a better taste to the crust / pie itself.