Blueberry And Tapioca Pie Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Minute tapioca1⁄4 Cup (4 tbs)
 Granulated sugar1⁄4 Cup (4 tbs)
 Firmly packed brown sugar2 Tablespoon
 Salt1⁄4 Teaspoon
 Cinnamon1⁄8 Teaspoon
 Blueberry juice1⁄2 Cup (8 tbs)
 Frozen sweetened blueberries24 Ounce, thawed and drained
 Lemon juice1 Tablespoon
 Pie pastry200 Gram (2 Crust 8 Or 9 Inch Pie)
 Butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2175 Calories from Fat 631

% Daily Value*

Total Fat 70 g108.4%

Saturated Fat 30 g149.8%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 1458.1 mg60.8%

Total Carbohydrates 395 g131.5%

Dietary Fiber 18.2 g72.6%

Sugars 228.5 g

Protein 10 g19.6%

Vitamin A 14.3% Vitamin C 87.4%

Calcium 10.1% Iron 29.1%

*Based on a 2000 Calorie diet

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.
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