| MICHIGAN BLUEBERRY PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 3 packages (12 ounces each) frozen blueberries, thawed and drained, reserving liquid 1/4 cup quick-cooking tapioca 1 -1/2 cups sugar 1/4 cup cornstarch 2 tablespoons grated orange peel 1 tablespoon butter or margarine 1 tablespoon cinnamon Glaze Milk Sugar (optional) For crust, prepare (see Classic Crisco Pie Crust recipe). Press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425ºF. For filling, pour reserved liquid into medium saucepan. Stir in tapioca. Let stand 5 minutes. Stir in 1-1/2 cups sugar and cornstarch. Cook and stir on medium heat until mixture comes to a boil and thickens. Stir in orange peel, butter and cinnamon. Fold in blueberries. Bring to a boil. Pour into unbaked pie crust. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. For glaze, brush with milk. Sprinkle with sugar, if desired. Cut slits in top crust to allow steam to escape. Bake at 425ºF for 45 minutes, or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Serve barely warm or at room temperature. |
