Recipe Notes Full disclosure: If I'm only making one pie, I use one box of Pillsbury refrigerated pie crust, as directed on the box. The filling is always from scratch.
5 cups fresh or frozen blueberries
¼ cup Kraft Minute Tapioca
1 cup sugar
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon cinnamon
Supplies to have on hand:
Small heart-shaped cookie cutter
Preheat oven to 400°F.
Combine the filling ingredients and set aside for 10 minutes.
Dust both sides of each pie crust with a bit of flour. Set the top crust aside and place the bottom crust, lining an ungreased 9- or 10-inch pie plate. Pour the filling into the crust, and dot with about a tablespoon of salted butter.
With a small heart cookie cutter, cut 4 “cookies” out of the top crust. Place the top crust onto the pie and crimp the edges. Slightly offset the heart shaped dough “cookies” over the holes you made as a way to vent the filling.
Paint the top crust with cream, and place aluminum foil around the edge of the pie. Bake for 30 minutes, then remove the foil and lightly sprinkle with sugar crystals. Bake until bubbling, another 15 to 20 minutes (if using frozen berries, it may take 25 minutes).
Remove from the oven and cool on a wire rack, uncovered, until room temperature.
This pie is amazing alone but devastatingly delicious with a scoop of vanilla ice cream!