- 2 frozen 9-inch pie crusts (I prefer Oronoque Orchards Homestyle Pie Crust)
- 4 cups frozen blueberries
- 1 teaspoon almond extract
- 2 tablespoons tapioca pearls
- 1/2 cup sugar
- A pinch of salt
- 1/2 teaspoon cinnamon
- 1 teaspoon grated lemon zest
- Cinnamon-sugar, for dusting
Pre-heat the oven to 400° F.
Place one of the pie crusts into a glass pie plate. If it cracks, don’t fret, just pinch the dough together to cover up the cracks. In a mixing bowl, combine the blueberries, almond extract, tapioca, sugar, salt, cinnamon and zest. Stir. Immediately spoon the filling into the crusted pie plate and even out with the back of your spoon.
Take the second crust and place over the pie so that it is covered. Pinch the ends of the pie together and poke holes all over the center of the pie. If you have rips and tears in the dough, that’s good – you need the pie to have some breathing room.
Dust the pie with cinnamon-sugar and pop in the over for 30 minutes, then turn the oven down to 350° F and let it cook for another 30 minutes. If the crust is starting to darken too much, your pie is most likely done.
Take the pie out and allow to cool for at least 3 hours on a cooling rack. It needs to set, so do not cut it before it’s ready!