Deep dish blueberry pie


  • 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

Courtesy of Family Features


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