Blueberry Tart

By KarenH

Ingredients

• FILLING:
• 1/4 c ice water
• 4 c blueberries (about 2 pints), washed and sorted- you might want to buy a little extra to make sure you have enough fresh berries
• 1 T graded orange rind
• 1/4 c sugar
• 3 T quick-cooking tapioca

Details

Servings 8

Preparation

Step 1

wrap. Roll out until dough is a 10-inch circle. Place in freezer 5 minutes until plastic wrap can be removed easily. Remove top sheet of plastic wrap. Place dough into 9-inch pie plate, uncovered side down. Remove remaining plastic wrap from top of dough and gently fit dough into the plate. Trim and crimp edges. Prick bottom and chill 15 minutes before filling and baking.
Filling:
Preheat oven to 400* (375* for glass pie plate). In a medium bowl, toss together blueberries and orange rind and set aside. In a smaller bowl, mix together sugar and tapioca. Add to blueberry mixture. Pour blueberry mixture into pie crust. Set pie on a baking sheet in the middle of the oven and bake 35-45 minutes, or until pastry is golden.