Friday, June 24, 2011
Blueberry pie is one of the easiest to make, since you don't have to slice, dice and pit the fruit. During the summer, going to a local blueberry farm to pick your own berries will give you the best berries and is often cheaper than buying them in the store. You can use frozen berries in the off season with a pretty good result. My husband likes a no-frills basic blueberry pie, with no added flavors that distract from the berries, so here it is:
1 recipe Flaky Pie Crust
4 Cups fresh Blueberries
2/3 cup sugar
1/4 cup Minute Tapioca
1 Tablespoon butter, cut into small pieces
Optional: for very sweet berries, add up to 1 Tbsp lemon juice to increase tartness
Rinse the blueberries and pick them over to remove stems. Put the berries, sugar and tapioca in a large bowl. Stir the berries roughly - you actually want to break some up and release the juices. (Blueberries have an outer skin which prevents them from making their own juice in the sugar unless some of them are broken. They will create juice when cooking, but when you are using tapioca as a thickener, you need some juice for the tapioca to absorb before cooking).
Spoon berries into the pie shell and dot with butter. Cover with top crust and cut a few slits in the top to vent. Bake at 400 degrees for 40-50 minutes.
Posted by Christa Dunn