There’s nothing like a warm fruit pie and one of our favorites is fresh blueberry pie.
During the winter months in North America and Europe, you can still get fresh blueberries in supermarkets from Chile.
Recipe courtesy of the Chilean Fresh Fruit Association www.chileanfruitonline.com
1 cup sugar
6 Tbsp. quick-cooking Tapioca
8 cups fresh Chilean blueberries
juice of 1 orange
pastry dough for a large double crust pie
1 egg mixed w/1 Tbsp. milk
Preheat oven to 375°F.
In a large mixing bowl toss together sugar, tapioca, blueberries and 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 holes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal and decorative trim. Brush pie with egg and milk wash.
Bake pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly and the crust golden brown. Cool before serving. For an even more decadent treat, serve with vanilla ice cream.
Want more blueberry recipes?
Check out our recipe for Blueberry Cranberry Relish.
Or try this wonderful appetizer Warm Blueberry Compote and Brie Cheese Crostini.