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.

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