Deep Dish Fresh Blue­berry Pie

The Covington News - - The second front - Recipe from fam­i­lyfea­

In­gre­di­ents 1 1/2 cups sugar 6 ta­ble­spoons quick-cook­ing tapi­oca

8 cups fresh Chilean blue­ber­ries Juice of 1 orange Pas­try dough for a large dou­ble crust pie

1 egg mixed with 1 ta­ble­spoon milk


1. Set the oven to 375 de­grees.

2. In large mix­ing bowl, toss to­gether sugar, tapi­oca, blue­ber­ries and juice.

3. Roll out pas­try bot­tom on a well-floured sur­face to fit in pie dish. Place in the bot­tom of a 9 1/2-inch deep-dish pie plate. Spoon fill­ing into the pas­try shell.

4. 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.

5. Bake pie on a tray for 45 to 50 min­utes. The blue­berry fill­ing should be bub­bly and the crust golden brown.

6. Cool be­fore serv­ing.

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