Fresh, homemade pies don’t have to wait until summer. With tasty, ripe blueberries from Chile available in the supermarket right now, it’s easy to make a beautiful dessert anytime at all.
Fresh blueberries need no pitting, peeling or chopping–just a quick rinse and they’re ready to toss with freshly squeezed orange juice and some tapioca and sugar. Spoon this fresh, all-natural mixture brimming with fresh berry goodness into a homemade or ready-made crust, top with another crust, and pop it into the oven.
Blueberries not only bring flavor to the table; each juicy bite brings healthful benefits, as well:
A half-cup of blueberries packs plenty of fiber, vitamin C, potassium and antioxidant into only 40 sweet calories.
Blueberries contain more disease-fighting antioxidants than red wine or green tea.
Half a cup of blueberries a day may help improve brain function plus help prevent Alzheimer’s and dementia, according to independent university studies.
Some scientific evidence suggests that blueberries may be beneficial for the skin. New skin care treatments include blueberry extracts to help revitalize the skin and hasten healing.
Look for fresh Chilean blueberries at your local grocery stores and enjoy the taste of summer all year long.
For more fresh blueberry inspirations, go to: http://www.ChileanFruitOnline.com
Deep Dish Fresh Blueberry Pie
Makes 10 servings
Courtesy of the Chilean Fresh Fruit Association
1-1/2 cups sugar
6 tablespoons quick-cooking Tapioca
8 cups Fresh Chilean Blueberries
Juice of 1 orange
1 egg mixed with 1 tablespoon milk
Pastry dough for a large double crust pie.
Preheat oven to 375.
In a large mixing bowl toss together sugar, tapioca, Blueberries & juice. Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9-½ inch deep-dish pie plate. Spoon filling into pie dish. Chill while rolling out top layer of pastry. Cut out 5 or 6 small wholes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal & decorative trim. Brush pie with egg & milk wash.
Bake Pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly & the crust golden brown. Cool before serving.
Calories 443, fat 16 gms, calories from fat 144, saturated fat 4 gms, cholesterol 21 mg, sodium 9 mg, dietary fiber 4 gms, protein 4 gms
For more information please visit http://www.ChileanFruitOnline.com
Superfood Snack Suggestions
Toss some fresh Chilean blueberries together with walnuts andtoasted oats laced with a touch of honey.
Fill a snack-size bag or container with flavor-rich blueberries.
Take them along to work, school, an outing, or sports event.
Sweeten up Your Morning, Noon and Night.
Ladle pancake batter onto a hot griddle, then scatter some fresh blueberries over the batter and finish cooking as usual.
Heat fresh blueberries in maple syrup to pour on pancakes or waffles.
Try blueberries, toasted nuts and crumbled blue cheese over a fresh spinach salad.
Blend fresh blueberries with a banana, milk and crushed ice for a beautiful, deep purple smoothie.
Blueberries love compatible spices; try them with cinnamon, coriander, fresh, ground or crystallized ginger, nutmeg, or vanilla
Add great nutrition and a little fun to the kids’ meals – like adding blueberries to their oatmeal in the shape of a smiley face, or a snow man, a wreath or other holiday icons .
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