Today is National Blueberry Pie Day, so it’s time to bake! The photograph is from one August blueberry picking. All I have now are frozen berries, so we’ll see if they work! The recipe is from Foodista. There are fifteen pie crust recipes here, just click here for them.
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There’s no better way to ring in the summer, or to use up the plethora of June’s blueberries, than with a classic blueberry pie. There are many different recipes for this delectable dessert, but I’ve found that simple and easy is always best. Feel free to use a frozen pie crust if you don’t have the time to whip up your own, and as always, spices can be adjusted to your flavor.
Classic Blueberry Pie
1 1/4 cups white sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for a 9 inch double crust pie
Preheat your oven to 400 degrees F (200 degrees C). Roll out half the pastry (if you’re using homemade) and line a 9-inch pie pan. Store in refrigerator while preparing the rest of the dish.
In a large bowl, Combine sugar, tapioca, and cinnamon. Toss the sugar mixture with blueberries and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour the blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Alternately, you can top with the second pie crust and poke with holes to air the berries while they cook.
Place the pie on a baking sheet to catch the inevitable drips of berry juice. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Let cool completely before serving (with vanilla ice cream, in my house).