Deep-Dish Blueberry Pie

  • Yield 10 servings

No pitting, peeling, or chopping, blueberries make the easiest pie filling.

Chilean Fresh Fruit Association


1 1/2 cups sugar
6 tablespoons 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 tablespoon milk  


  1. Preheat oven to 375F.
  2. 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 1/2- inch deep-dish pie plate. Spoon filling into pie dish. Chill while rolling out top layer of pastry. Cut out 5 or 6 small wholes 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.
  3. Bake pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly and the crust golden brown.
  4. Cool before serving.