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Star-Studded Blueberry Pie Recipe

Star-Studded Blueberry Pie Recipe

Family and friends say this pleasing pie is better than a popular one served at a local restaurant. If desired, use gooseberries for half of the blueberries.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD:8 servings

Ingredients

  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter

Directions

  • 1. In a large bowl, combine the blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter; flute edges.
  • 2. Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil; bake 20-25 minutes longer or until set. Cool on a wire rack.
  • 3. From remaining pastry, cut out 15 large stars with a 2-in. cookie cutter and 15 small stars with a 1/2-in. cookie cutter. Place on an ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown. Remove to wire racks to cool. Randomly place stars over cooled pie. Yield: 8 servings.

Nutritional Facts

1 piece equals 424 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 304 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.