Deep dish blueberry pie

From staff and wire reports

January 26, 2011 at 3:35 pm  | Mobile Reader | Print 

Family Features

Ingredients:
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
 
Directions:
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 michelles@heraldguide.com.