Deep dish blueberry pie

From staff and wire reports
January 26, 2011 at 3:35 pm  | Mobile Reader | Pring this storyPrint 

Deep dish blueberry pie
Family Features
Courtesy of Family Features

1 1/2 cups sugar
6 tablespoons quick-cooking tapioca
8 cups fresh Chilean blueberries
Juice of 1 orange
Pastry dough for a large double crust pie
1 egg mixed with 1 tablespoon milk
PREHEAT oven to 375°F.

In large mixing bowl, TOSS together sugar, tapioca, blueberries and juice.

ROLL out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9 1/2-inch deep-dish pie plate. Spoon filling into the pastry shell.
CHILL while rolling out top layer of pastry. Cut out 5 or 6 small holes in pastry top using a decorative cookie cutter.

Gently ROLL dough onto top of pie. Crimp edges of pastry to form a tight seal and decorative trim. Brush pie with egg and milk wash.

BAKE pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly and the crust golden brown.

Cool before serving.

Nutrition Information:
Calories 443, fat 16 gms, calories from fat 144, saturated fat 4 gms, cholesterol 21 mg, sodium 9 mg, dietary fiber 4 gms, protein 4 gms)

Yield: 10 servings

Have a great recipe?  Email

View other articles written From staff and wire reports

featured merchant

Landry's Outboard Motors & Repairs Service
Landry's Outboard Motors & Repairs Service Over 25 Years of Quality Sales, Service and Repairs on YAMAHA, MERCURY, EVINRUDE and JOHNSON Motors.

22nd peanut butter drive sets record for donations
22nd peanut butter drive sets record for donations
This year’s annual Krewe of Lul and Krewe of Des Allemands parades saw St. Charles Parish Hospital celebrate the 22nd Anniversary of its annual Peanut Butter Collection Drive.