" Family and friends say this patriotic pie is better than a local
favorite from one of our best neighborhood restaurants. Sometimes, I
switch things up and use gooseberries for half of the blueberries.
—Nancy Barker, Silverton, Oregon"
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Star-Studded Blueberry Pie Recipe
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Total Time
Prep: 30 min. Bake: 50 min. + cooling Makes 8 servings
Ingredients
- 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
Directions
- 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.
- Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.
-
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.
-
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.
Nutrition Values
1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol,
304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.
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