Wednesday, May 13, 2009

Memorial Day Blueberry Pie

Yes, that's a Halloween blueberry pie! Right concept, wrong season. I didn't have time to bake a blueberry pie for the blog today. So I'm using a photo of one I made at Halloween (proving how versatile blueberry pie can be if you have a blueberry lover in the house).

Some things are best left in their simplest form. I think blueberry and cherry pies fall into that category. If Natasha were baking a blueberry pie, she would undoubtedly mix in rhubarb or add a meringue. You will find a host of alternate recipes, but in my opinion, you can't beat a basic blueberry pie.

Shopping List:
4 cups blueberries
tapioca
sugar
1 lemon
cinnamon
flour
butter
Vanilla Ice Cream

Ingredients for two 9-inch pie crusts. Use your favorite recipe. If you're pressed for time, use pre-made pie crusts. Natural and organic ones are available in natural food stores.


Recipe

4 cups blueberries
1/4 cup tapioca
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon cinnamon
1 tablespoon flour
1 1/2 tablespoons of butter


Mix the blueberries, tapioca, sugar, lemon juice, and cinnamon in a large bowl and turn with a spoon a few times. Let rest twenty minutes.

Meanwhile, preheat oven to 400 degrees. Roll out your pie crusts and lay one in a 9-inch pie plate. Dust the bottom pie crust with the flour to prevent it from becoming soggy. Using a fork, pierce the bottom crust several times. When you roll out the top, use a small star-shaped Christmas cookie cutter to cut stars out of the dough in a decorative manner. The blueberries will peek through the stars as they do in the scary face above. Set aside the stars you cut out.

Stir the blueberry mixture and pour into the pie shell. Cut the butter into small pieces and lay them on top of the blueberry filling. Cover with the top crust. Use a tiny bit of water as glue on the back of the stars you set aside and add them to the top in a decorative pattern.

Place on a baking sheet in case the filling bubbles over. Bake for 20 minutes, then check to be sure the edges aren't getting too dark. You might want to loosely fold little strips of aluminum foil over the edges to prevent them from burning. Bake another 25 - 30 minutes. The blueberry filling should bubble a little bit.

Remove from oven and let cool. Bake ahead of time so it will have time to cool and set up. Serve with a scoop of vanilla ice cream.

Enjoy!

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