photograph by Matt Hulsman

1 cup sugar
3 tablespoons tapioca
¼ teaspoon nutmeg
¼ teaspoon cinnamon
4 cups fresh blueberries, washed and dried
2 tablespoons butter
2 piecrusts, unbaked

Preheat oven to 400˚. Mix sugar, tapioca, nutmeg, and cinnamon together. Gently toss berries with sugar mixture. Fill 1 piecrust with berry mixture, and top with second crust. Make a few openings in top crust for steam to escape. Bake for 45 to 50 minutes.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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