Ingredients
1-1/2 cups sugar
6 Tbs quick-cooking Tapioca
8 cups Fresh Chilean Blueberries
Juice of 1 orange
Preparation
Pastry dough for a large double crust pie. 1 egg mixed w/ 1 tablespoon milk
Preheat oven to 375. In a large mixing bowl toss together sugar, tapioca, Blueberries & juice. Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9-½ inch deep-dish pie plate. Spoon filling into pie dish. Chill while rolling out top layer of pastry. Cut out 5 or 6 small wholes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal & decorative trim. Brush pie with egg & milk wash.
Bake Pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly & the crust golden brown.
