You are here

Blueberry And Tapioca Pie

Diet.Chef's picture
  Minute tapioca 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  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)
  Butter/Margarine 1 Tablespoon

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (12 votes)

Nutrition Rank

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 mg10.8%

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


Blueberry And Tapioca Pie Recipe