#575 - Fresh Blueberry Pie

(by Shirley McNevich)

2 - pie crust doughs (or make your own from scratch)
4 cups fresh or frozen blueberries (if using frozen blueberries, thaw for 1 hour at room temperature and drain them)
3/4 cup white sugar (and some extra for sprinkling)
1/3 cup quick cook tapioca pudding mix
1 tsp. fresh lemon zest
2 TBSP fresh lemon juice
1 egg white (lightly beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add blueberries, 3/4 cup white sugar, tapioca mix, lemon juice and lemon zest--stir well and let it stand for 5 minutes. Pour blueberry mixture into the pie crust. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 15 minutes--reduce heat to 350 degrees and bake for another 45-50 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.