Blueberry And Tapioca Pie
|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)|
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 (425Â°F.) about 50 to 60 minutes, or until top is well browned.