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
Courtesy of Family Features
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