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Blueberry And Tapioca Pie

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie

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