How I wish that summer and fresh blueberries could last all year so I could always have Fresh Blueberry Pie ! For now, I will have to live in the moment and make more memories. My favorite place is only about a 30 minute drive. Off of a rural road, its location exudes peace. I get lost in the bushes treating myself to an occasional mouthful of splendidness. Yum! A bucketful will be enough for a pie, some pancakes, Blueberry Banana Nut Muffins, and leaving some to freeze for smoothies.
Blend the sugar with the tapioca, spices and lemon zest and set it aside. In another bowl, squeeze one lemon over the bowl of blueberries and toss gently to coat. Sprinkle the sugar mixture over the blueberries and slowly stir of coat. Turn mixture into pie pan with crust. Dot with butter.
Choose how you want to top the pie, lattice or full crust. My favorite crust recipe is my All -Butter Pie Crust. Cut out shapes with the extra dough to give it a little a distinctive stylish flare. Place the pie in a pan layered with parchment or foil to catch any juices. This step should not be avoided unless you really like to clean your oven. It will overflow! That’s just the blueberries showing their bubbly personality! Brush on an egg wash to give it that golden hue, once baked.
After about an hour in a 400 degree oven, this beauty appears. Place it on a cooling rack. I place mine in fridge to chill as this allows the filling to gel, making it easier to cut without oozing. Either way, a scoop of vanilla ice cream on a warm slice of Fresh Blueberry Pie should be mandatory to make your life complete.
My second pie was given a full top crust with 4 slits cut in the top for steam, and juices, to escape.
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- 6 c. fresh blueberries
- ¾ c. sugar, divided
- ½ t. cinnamon
- ½ t. cardamom
- ½ t. nutmeg, freshly ground
- Lemon zest from 1 lemon
- 1 T. lemon juice about 1 lemon
- ¼ c. minute tapioca, finely ground
- 2 T. butter
- Wash and stem blueberries. allow excess water to drain.
- Whisk together sugar, tapioca, zest and spices.
- In a large bowl, drizzle lemon juice over blueberries and gently toss to coat.
- Pour sugar mixture over the blueberries and stir to evenly coat.
- Flour bottom and sides of 9" pie pan or use baking spray prior to placing bottom crust in pie dish.
- Pour blueberries into unbaked pie shell.
- Cut 2 T. butter and place around top of pie filling.
- Place second crust on top and fold excess crust under bottom layer at the rim and crimp.
- Cut 4 equally spaced slits round center of pie for venting.
- Place pie on lined rimmed baking sheet to catch any juices which may flow out while baking.
- Bake at 400 degrees for 60-65 minutes.
- Remove from oven onto cooling rack.
- Chill in fridge to make slicing easier.
