Blueberry Pie Deep Dish Style

By á-3209

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

Preparation

Step 1

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.