Blueberry Pie Deep Dish Style
- 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
Cooking time 50mins
Adapted from recipes.com
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.