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Star-Studded Blueberry Pie

Name: Star-Studded Blueberry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 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

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 50 min. + cooling

Makes

8 servings

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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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.

Test Kitchen Tips

Time-saving tip: Bake star cutouts a day in advance.

For a filling that's ultra smooth, finely grind tapioca in a food processor before stirring it in.

Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Nutrition Facts

1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.

Star-Studded Blueberry Pie

Ingredients

Directions

Nutrition Facts

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