Star-Studded Blueberry Pie Recipe
- Pastry for double-crust pie (9 inches)
- 4 cups fresh or frozen blueberries
- 1 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1. On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.
- 2. Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.
- 3. Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350° bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.
- 4. Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired. Yield: 8 servings.
1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.
Reviews for Star-Studded Blueberry Pie
"Made this with frozen black raspberries - the "crust stars" on top are very festive - pie was a HIT!"
"This was so delicious! I don't usually like blueberrys but I really liked this recipie. My family enjoyed it so much that we finished it all that night."
"I am going to make this for my family but I have one question. What is Pastry for double-crust pie? Help me please!"
"I have not made this but it sounds great. Iwould like to know if you let the frozenberry thaw out before using then ."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.