Star-Studded Blueberry Pie Recipe

By norsegal8

Ingredients

• Pastry for double-crust pie (9 inches)
• 4 cups fresh or frozen blueberries
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 tablespoons butter

Details

Servings 8
Preparation time 30mins
Cooking time 80mins
Adapted from tasteofhome.com

Preparation

Step 1

On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.

Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.

Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.

Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.
Yield: 8 servings.

Test Kitchen Tips

Time-saving tip: Bake star cutouts a day in advance.

For a filling that's ultra smooth, finely grind tapioca in a food processor before stirring it in.

Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.

Originally published as Star-Studded Blueberry Pie in Taste of Home's Holiday & Celebrations Cookbook
Annual 2006, p201