Publisher's Synopsis
Elements
Pastry for double-crust pie (nine inches)
4 cups sparkling or frozen blueberries
1 cup sugar
1/4 cup quick-cooking tapioca
1 tablespoon lemon juice
1/four teaspoon salt
2 tablespoons butter
Commands
On a lightly floured ground, roll one half of of pie dough to a 1/eight-in.-thick circle; transfer to a nine-in. Pie plate. Trim pastry no matter rim; flute aspect. Refrigerate half of-hour. Leave very last pie dough refrigerated.
Preheat oven to four hundred°. Integrate blueberries, sugar, tapioca, lemon juice and salt; toss lightly. Allow stand for 15 mins.
Upload filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Lessen warmth to 350°; bake 10 mins extra. Cowl edges loosely with foil to prevent burning. Move again to decrease rack of oven; bake 15-20 mins longer, until blueberries are bubbly and starting to burst. Cool on a wire rack.
Roll final dough to a 1/eight-in.-thick circle. Cut out stars the usage of fantastic-sized cookie cutters as favored. Location on an ungreased baking sheet. Bake at 350° until golden brown, five-10 mins. Put off to twine racks to relax. Region stars over cooled pie in any sample preferred.
