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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 egg mixed w/ 1 tablespoon milk |
8 cup(s) fresh blueberries (use chilean if not locally available) |
juice of 1 orange |
pastry dough for a large double crust pie. |
6 tablespoon(s) quick-cooking tapioca |
1 1/2 cup(s) sugar |
Directions:
1. Preheat oven to 375.
2. In a large mixing bowl toss together sugar, tapioca, Blueberries & juice. Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9- inch deep-dish pie plate. Spoon filling into pie dish. Chill while rolling out top layer of pastry. Cut out 5 or 6 small wholes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal & decorative trim. Brush pie with egg & milk wash.
3. Bake Pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly & the crust golden brown.
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