Ingredients
3-4 cups of fresh blueberries
7 Tablespoons of Tapioca pudding
3 Table spoons of water
1/2 teaspoon cinnamon
2 Table spoons of lemon juice
1 9'' graham cracker pie crust*
Crumb topping**
Graham Cracker Pie Crust*
1 1/4 graham cracker crumbs (you can but this pre-made or just put into blender)
1/3 butter
2 Table spoons organic cane sugar
Crumb Topping**
1/2 flour
1/4 butter
2/3 Organic cane sugar
Mix sugar, butter, and graham cracker crumbs
Press mixture into pie pan.
Mix blueberries, cinnamon, sugar, and tapioca.
Pour into pie crust
Make crumble topping spreading evenly. Put into pre-heated oven 375 degrees until golden brown.
We were too anxious to try the pie so its looks more like a cobbler. However, blueberry pie is best after a night of refrigeration.
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