Sunday, July 1, 2012

Blueberry Pie!

Here is that recipe I promised for my famous blueberry pie which I made for Brandon's birthday last week (Brandon's blueberry birthday...?)  We still have some in the fridge... um... want to come over and take it off our hands?!  I have been cutting off slivers daily... I had some with my cottage cheese today at lunch (I know that sounds weird but YUM!)


Flaky Pie Crust
6 cups blueberries, rinsed and picked over
2 tsp. lemon juice
1 cup granulated sugar (next time I will probably cut down to 3/4 cup)
1/2 cup flower
1 tsp. cinnamon
2 Tbs. tapioca*
2 Tbs. butter, diced
1 egg, lightly beaten
Sugar for sprinkling

Vanilla ice cream for serving.

* Note: I did not put tapioca in the pie this time and it was too runny when we cut into it, even after having cooled for several hours.  It still tasted delicious (and the blueberry "sauce" that results is kind of awesome dribbled over vanilla ice cream...) and sliced OK but it didn't hold its form as much as I would like.  Next time I will add 2 Tbs. and see how that works.  Use your discretion.


1. Start by preparing your Flaky Pie Crust.  Roll out the bottom crust and fit in a 10 inch pie pan.  Put in the fridge to chill while you prepare the filling.

2. Sprinkle the lemon juice over the blueberries.

3.  Add sugar.  I used a scant cup. Next time I will cut down to 3/4 because the blueberries were so good, it didn't need so much sugar.  If the blueberries you are using are tart, stick to 1 cup.

4.  Add flour and cinnamon.

5.  Mix the filling.

6.  Remove the chilled pie plate from the fridge, pour filling into bottom crust, and top with diced butter.

7.  Roll out the top crust, drape it over the rolling pin and drag it on top of the filling.

8.  Trim and crimp edges and cut slots in the top to allow steam to escape.

9.  Paint with lightly beaten egg.

10.  Sprinkle top of crust with sugar and then collar the edges to keep them from burning.

11.  Bake at 400 degrees for about 35 minutes (remove foil after 20 minutes or so), or until crust is golden brown.  Let cool and serve with vanilla ice cream.


No comments:

Post a Comment