MISSION, KS--(Marketwire - January 24, 2011) - (Family Features) Fresh, homemade blueberry 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 any time at all.

Fresh blueberries need no pitting, peeling or chopping -- just a quick rinse and your blueberries are 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 antioxidants 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.

To download a copy of this recipe and other fresh blueberry inspirations go to: www.ChileanFruitOnline.com.

Deep Dish Fresh Blueberry Pie
Makes 10 servings

1 1/2 cups sugar
6 tablespoons quick-cooking tapioca
8 cups fresh Chilean blueberries
Juice of 1 orange
Pastry dough for a large double crust pie
1 egg mixed with 1 tablespoon milk

Preheat oven to 375°F.

In large mixing bowl, toss together sugar, tapioca, blueberries and juice.

Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9 1/2-inch deep-dish pie plate. Spoon filling into the pastry shell.

Chill while rolling out top layer of pastry. Cut out 5 or 6 small holes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal and decorative trim. Brush pie with egg and milk wash.

Bake pie on a tray for 45 to 50 minutes. The blueberry pie filling should be bubbly and 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