Freezer Blueberry Pie Filling
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Quick cooking tapioca||1⁄3 Cup (5.33 tbs)|
|Blueberries||8 Cup (128 tbs)|
|Lemon juice||2 Tablespoon|
1. In large bowl, mix sugar, tapioca, and salt. Add berries and lemon juice; toss to mix.
2. Line two 9-inch pie plates with heavy-duty foil, extending it 6 inches beyond rims. Spoon half of blueberry mixture into each pie plate; dot each with 1 tablespoon butter or margarine. Fold foil loosely over filling. Place pie plates in freezer; freeze until firm, about 4 hours. Seal foil tightly; remove foil-wrapped fillings from pie plates; label and return packages of filling to freezer.
3. Use Freezer Blueberry-Pie Filling to make 2-crust or lattice-topped pie. Bake pie with un-thawed filling in preheated 425°F. oven 1 1/4 hours or until crust is golden and blueberry mixture begins to bubble. If crust begins to brown too much, cover with foil to prevent burning.