Beard’s LakeView Farm Blueberry Pie
My husband’s favorite pie!  Created here, it is an old fashioned farm style pie, with excellent flavor and not
runny.  I guarantee you’ll get compliments!

Filling
•        6 cups blueberries (if using frozen thaw and warm slightly in the microwave before proceeding)
•        1 Tablespoon fresh lemon juice or MinuteMaid pure lemon juice (in the freezer dept of the grocery store)
•        1 ½ cups sugar
•        1/3 cup (rounded) minute tapioca (in the red box)
•        1 ½ teaspoon ground cinnamon
•        ¼ teaspoon ground ginger
•        1 pinch ground cloves
Preheat the oven to 425 deg. F.

You’ll also need double crust pastry for 9-inch pie

1.        In large bowl, combine the Filling ingredients and let stand for 20 minutes, stirring occasionally.
2.        Turn into pastry lined pan. Cover with full pastry crust.  Sprinkle a little sugar on the top crust.  
3.        Bake for 40 minutes or until pastry is golden and the filling is bubbly.  Remove from the oven and cool  
on a wire rack.

  To Freeze Unbaked Fruit Pie filling
Make pie filling as described above, but instead of pouring into pastry lined pan:

1.        Line a 9 inch pan with heavy foil, pressing it smoothly across the bottom and sides of the pan.  Allow
the foil to extend about 6 inches beyond the rim.
2.        Fill the lined pan with the uncooked pie filling mixture.
3.        Place into the freezer until the filling is frozen.
4.        When the filling is frozen solid, remove the foil and filling from the pan, fold the extending foil over the
top of the filling, and seal.  Label and date.  Freeze.

To Bake Pies with Frozen Filling
1.        Line 9 inch pie pan with unbaked pastry shell.
2.        Unwrap the filling and place into the pastry.  
3.        Cover with a top crust, seal the edges of the pie.  Brush the top of the pie with milk.  To prevent excess
browning of the rim wrap the pie’s edge with a 2-3 inch wide strip of foil.  Set the pie on a rimmed baking
sheet.
4.        Preheat the oven to 425 deg F.  Bake for 30-35 minutes.  Remove the foil and bake for 20-30 minutes
longer or until the fruit is tender and bubbly.  
5.        Remove from the oven and cool in the pan on a wire rack.