Deep Dish Blueberry Pie
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There's nothing better than digging your fork into a pie and realizing that you've still got more to dig into! Our Deep Dish Blueberry Pie is a blueberry-lovers dream. Not only is it an easy blueberry pie recipe, but it's LOADED with fresh blueberries (and one very special secret ingredient!).
What You'll Need:
- 1 1/4 cups 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.
- Wanna make your own crust? No problem! Just follow our easy recipe!
- Serve a great big slice of this golden-crusted, bubblin' blueberry pie, with a scoop of vanilla ice cream for an extra "Wow!"
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