4 cups of blueberries
1/2 cup of granulated sugar
1 teaspoon of grated orange zest (optional)
2 tablespoons of quick-cooking tapioca
Topping
1/2 cup of garnulated sugar
1/2 cup of all-purpose flour
1 teaspoon of ground cinnamon
1 tablespoon of confectionaer's sugar
heavy cream
4 tablespoons (1/2 stick) of unsalted butter, chilled and sliced
1 unbaked single pie shell
Preheat oven to 450. In a large bowl mix the blueberries, tapioca, sugar, and orange zest and gently
stir and let stand for 15 minutes. Topping: In a medium size bowl combine the sugar, flour and cinnamon.
Cut in butter with a pastery blender until evenly crumbly. Turn the blueberry mixture into prepared
pie shell. With your fingers, crumble the topping all over the filling. Bake for 10 minutes, then
reduce the oven temperature to 350 and bake about 30 minutes longer. Until the crust and toping are
golden brown. Place on a rack to cool. before serving sift the confectioner's sugar over the top and
serve with Ice cream if desired.
