Blueberry Pie

It's Spring Break!

I don't know who is more excited about Spring Break - me or the kids?  I'm pretty psyched about having them home all week. 

We started our break off in style on Saturday with a fabulous cookout at a friends' house.  My contribution to the party was a blueberry pie.  I love fruit pies and I tend to make pies in stages.  I make a ton of them in a couple of weeks and then I don't make another one for months.  (I really don't know why.) 

Blueberry Pie
Pastry for double crust                            6 cups blueberries           
1 Granny Smith apple (grated)                2 teaspoons lemon zest
2 teaspoons lemon juice                          ¾ cup sugar
2 teaspoons instant tapioca (ground)       2 Tablespoons butter
1 egg

Heat oven to 400 with a baking sheet inside.  Place 3 cups blueberries in a saucepan and cook 15 minutes or reduced to 1½ cups.  Cool slightly.

Place grated apple in paper towels and wring dry.

 

Transfer apple to a large bowl.  Add remaining 3 cups berries, lemon zest, sugar, and salt.

 

Grind tapioca and add to bowl.  I use a coffee grinder to get my tapioca ground to a fine powder. 







Add cooked berries to the bowl.

 

Transfer mixture to a lined pie shell and dot with butter.

Top with another pie crust.

 

Flute edges and cut vents in top.  I'm not very creative when it comes to my pie vents but they do the trick.  I've seen much more creative pie vents so do some research if you want your pie to look a little more professional. 

Brush top of pie with egg beaten with 1 teaspoon water.

Bake on heated baking sheet for 30 minutes.  Reduce temperature to 350 and bake another 30-40 minutes.

Cool at least 4 hours before slicing.

To find out how I make my homemade pie crust - check out my post on pie crust making. 

Ciao!



Blueberry Pie
Pastry for double crust                            6 cups blueberries           
1 Granny Smith apple (grated)                2 teaspoons lemon zest
2 teaspoons lemon juice                          ¾ cup sugar
2 teaspoons instant tapioca (ground)       2 Tablespoons butter
1 egg

Heat oven to 400 with a baking sheet inside.  Place 3 cups blueberries in a saucepan and cook 15 minutes or reduced to 1 ½ cups.  Cool slightly.  Place grated apple in paper towels and wring dry.  Transfer apple to a large bowl.  Add cooked berries, remaining 3 cups berries, lemon zest, sugar, and salt.  Grind tapioca in coffee grinder to a fine powder and add to bowl.  Transfer mixture to a lined pie shell and dot with butter.  Top with another pie crust with vents cut in top.  Brush top of pie with egg beaten with 1 teaspoon water.  Bake on heated baking sheet for 30 minutes.  Reduce temperature to 350 and bake another 30-40 minutes.  Cool at least 4 hours before slicing.