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Blueberry And Tapioca Pie Recipe
|Minute tapioca||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||2 Tablespoon|
|Blueberry juice||1⁄2 Cup (8 tbs)|
|Frozen sweetened blueberries||24 Ounce, thawed and drained|
|Lemon juice||1 Tablespoon|
|Pie pastry||200 Gram (2 Crust 8 Or 9 Inch Pie)|
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
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 (425Â°F.) about 50 to 60 minutes, or until top is well browned.