1 1/4 cup sugar
1/3 cup quick-cooking tapioca
6 cups fresh blueberries
Juice of 1 orange
1 (15-ounce) package rolled refrigerated pie crusts (2 crusts)
1 egg mixed with 1 tablespoon milk
What To Do:
Preheat oven to 375 degrees F. In a large bowl, toss together sugar, tapioca, blueberries, and orange juice.
Unroll 1 pie crust on a well-floured surface. Fit over bottom of a 9-inch deep-dish pie plate. Spoon blueberry filling into crust and place second pie crust on top of filling. Pinch edges together to form a tight seal and decorative trim. With a knife, cut 5 or 6 small slits into crust. Brush pie with egg and milk wash.
Place pie on a baking sheet and bake 45 to 50 minutes, or until blueberry filling is bubbly and the crust is golden. Let cool before serving.
Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.