Blueberry Pie
prep time: 15
cook time: 50
total time: 1 Hour 5 Min
Ingredients
- Pie crust recipe or 2 store bought
- Filling 3/4 cup sugar
- 1/4 cup ap flour
- 2 tbsp tapioca
- 1/2 tsp ground cinnamon
- 6 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Preheat the oven to 400°. Prepare your favorite pie crust recipe, and line your pie plate and set aside.
- In a mixing bowl, add the sugar, 1/4 cup flour, 2 tbsp tapioca, cinnamon and lemon juice. Stir to combine evenly, then add the blueberries, and stir again.
- Pour the mixture into your pie crust and placed sliced butter around the top evenly. Cover the pie with the second crust, seal and crimp the edges.
- Cut a few slits in the top, and sprinkle your pie with sparkling sugar if desired. Bake for 20 minutes at 400°, then lower the oven heat to 350° and continue baking for an additional 30-40 minutes until you see the juice from the pie bubbling and the crust is evenly browned.
- You may use a pie crust shield at the moment you are turning down the even temperature to prevent the edges from over-browning.
- Cool for at least 2 hours before serving. This allows the flour and tapioca mixture to do it's job in thickening your pie so it's not a runny gloppy mess.
- Ice Cream is preferred as a topping, but whipped or even just slightly sweetened cream will also do the job nicely.
All photographs copyright Janet S. Grey.
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