[Illustration: DEEP-DISH BLUEBERRY PIE]
Make pie dough, using recipe for “Water-Whip” Pie Shell, page 19.
Mix 4 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″.
Dot 1 tablespoon butter or margarine over berries.
Roll pie dough into a rectangle ⅛″ thick. Fit dough over berries, making
a crimped edge and pressing it onto edge of dish.
Cut slits for steam to escape.
Decorate top with “blueberries” and “leaves” cut from pastry trimmings.
Bake in hot oven (425°F.) 40-45 minutes.
Serve warm 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.