- 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.
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