1/3 cup quick-cooking tapioca
6 cups fresh blueberries
1 orange, juiced (use juice only)
pastry for 2-crust pie
1 tbsp milk
Preheat oven to 375 degrees.
Line a 9-inch deep dish pie pan with a sheet of pastry.
In a large bowl, too the sugar, tapioca, berries, and juice together; pour into the pastry lined-pie pan. Top filling with the second sheet of pastry. Trim pastry edges and crimp together to seal tight. Using a knife, cut 5 or 6 small slits in the top pastry to vent.
Beat the egg and milk in a small bowl to make an egg wash. Brush mixture over the top of the pie.
Place pie in preheated oven and bake at 375 degrees for 45 to 50 minutes until filling is bubbly and the crust is a golden brown.
Remove from oven and allow to cool in pan on a wire rack before cutting to serve.