Instructions:
It’s too hot to bake much in the kitchen, so I used a store-bought pie crust, which only took about 15 minutes to bake. Spread the first 8 ounces of Tapioca on the bottom of the crust.
Be sure to soak the blueberries in water to get rid of any dust and pull off any stems that are still sticking around. Drain and lay them on the tapioca in the pie crust.
Spread the remaining 8 ounces of tapioca over the blueberries and make sure all are covered with the tapioca. Cover the pie with plastic wrap and place in the refrigerator for three hours before serving.
Just slice and serve the same as you would with any other pie. This is a cool, refreshing treat that you’ll really enjoy.
I’m also doing the same with fresh peaches and fresh strawberries. Peach cream pie and strawberry cream pie are just as enjoyable as the blueberry variety. Remember the old saying: “Life is uncertain. Eat dessert first.”
(If you have a cool trick for cutting fresh peach meat off of the seeds, I’d sure appreciate it if you would let me know. Peach juice which drips off your elbows is difficult to clean off the floor, if you don’t do it right away. Ideas? Anyone?)
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