DEEP-DISH BLUEBERRY PIE
Makepie dough, using recipe for “Water-Whip” Pie Shell, [page 19].
Mix4 cups fresh blueberries (or blackberries, raspberries, boysenberries, or huckleberries), ¾ cup sugar, 1½ tablespoons tapioca or flour, ⅛ teaspoon salt, 1 teaspoon lemon juice and put in oblong baking dish, 10″ x 6″ x 2″.
Dot1 tablespoon butter or margarine over berries.
Rollpie dough into a rectangle ⅛″ thick. Fit dough over berries, making a crimped edge and pressing it onto edge of dish.
Cutslits for steam to escape.
Decoratetop with “blueberries” and “leaves” cut from pastry trimmings.
Bakein hot oven (425°F.) 40-45 minutes.
Servewarm with a mixture of ½ cup mashed cottage cheese, ¼ cup heavy cream, whipped, 1 tablespoon confectioners’ sugar, dash of salt, and few drops of vanilla. Makes 6 servings.