This year has proved to be an exceptional year for blueberries. The berries are large and the bushes are positively loaded. I thought you might be interested in the blueberry pie recipe that I use. It’s an older recipe and my personal favorite.
It’s not too sweet and is pleasantly tart.
The secret is in the fresh squeezed lemon juice and pat of butter.
Preheat oven to 400°F
- 4 ½ Cups of blueberries
- 1 Cup pure cane sugar
- ¼ Cup of instant tapioca
- 1 Tablespoon of fresh squeezed lemon juice
- 1 Tablespoon butter
Gently but thoroughly mix the blueberries, sugar, tapioca and lemon in a large bowl. Set the blueberries aside for about 15 minutes.
While waiting prepare a double layer pastry crust for a 9” pie pan.
Line the pie pan with the bottom of the pastry crust and then add the blueberry mixture.
Dot the top of the berry mixture with the fresh butter.
Apply the top crust and seal well and crimp or flute the edges.
Cut a few slits in the pie crust or use a pastry bird or a pie bird pie dish to vent the steam.
Bake at 400°F for 45 to 50 minutes.
Cool and then enjoy!