| 1 |
MAKE: pie dough, using recipe for "Water-Whip" pie shell. |
| 2 |
MIX: 4 cups fresh blueberries (or blackberries, raspberries, boysenberries, or huckleberries), 3/4 cup sugar, 1-1/2 tablespoons tapicoa or flour, 1/8 teaspoon salt, 1 teaspoon lemon juice and put in oblong baking dish, 10x6x2". |
| 3 |
DOT: 1 tablespoon butte or margarine over berries. |
| 4 |
Roll: pie dough into a rectangle 1/8" thick. Fit dough over berries, making a crimped edge and pressing it onto edge of dish. |
| 5 |
CUT: slits for steam to escape. |
| 6 |
DECORATE: top with "blueberries" and "leaves" cut from pastry trimmings. |
| 7 |
BAKE: in hot oven (425 F.) 40-45 minutes. |
| 8 |
SERVE: warm with a mixture of 1/2 cup mashed cottage cheese, 1/4 cup heavy cream, whipped, 1 tablespoon confectioners' sugar, dash of salt, and few drips of vanilla. |
|
|