Blueberry Pie Deep Dish Style

Photo by Joyce F.
Adapted from recipes.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

10

servings

Adapted from recipes.com

Ingredients

  • 1 1/2

    cups sugar

  • 6

    tbs quick cooking tapioca

  • 8

    cups fresh Blueberries

  • Juice of 1 orange

  • Pastry dough for a large double crust pie

  • 1

    egg mixed with 1 tbs milk

Directions

Preheat oven to 375 degrees 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 bottom of a 9 1/2 inch deep dish pie plate. Spoon filling into 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. Blueberry filling should be bubbly and the crust golden brown. Cool before serving.

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