Blueberry And Tapioca Pie Recipe
Ingredients
| 1/4 cup Minute Tapioca | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 1/8 Teaspoon | |
| Blueberry juice | 1/2 Cup (16 tbs) | |
| Frozen blueberries package | 2 , sweetened | |
| Lemon juice | 1 Tablespoon | |
| Pastry for 2 crust 8 or 9 inch pie | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
Combine tapioca, sugars, salt, spices, blueberry juice, blueberries, and lemon juice.
Let stand about 15 minutes.
Roll out half of pastry very thin (less than 1/8 inch thick).
Line an 8-or 9-inch pie pan.
Trim pastry at edge of rim.
Roll out remaining pastry very thin.
Cut several 1/2 inch slits or a fancy design near center.
Fill pie shell with fruit mixture.
Dot with butter.
Moisten edge of bottom crust.
Center top crust on filling.
Open slits with a knife. (Well-opened slits are important to permit escape of steam during baking.) Trim top crust, letting it extend 2 inch over rim.
To seal, press top and bottom crusts together on rim.
Then fold edge of top crust under bottom crust and flute.
Bake in hot oven (425°F.) about 50 to 60 minutes, or until top is well browned.
Let stand about 15 minutes.
Roll out half of pastry very thin (less than 1/8 inch thick).
Line an 8-or 9-inch pie pan.
Trim pastry at edge of rim.
Roll out remaining pastry very thin.
Cut several 1/2 inch slits or a fancy design near center.
Fill pie shell with fruit mixture.
Dot with butter.
Moisten edge of bottom crust.
Center top crust on filling.
Open slits with a knife. (Well-opened slits are important to permit escape of steam during baking.) Trim top crust, letting it extend 2 inch over rim.
To seal, press top and bottom crusts together on rim.
Then fold edge of top crust under bottom crust and flute.
Bake in hot oven (425°F.) about 50 to 60 minutes, or until top is well browned.
Chef
