Our blueberry bushes are loaded with large berries in various stages of ripeness. The weather has been just perfect for them. I barely picked two gallons last year. I have picked about 4 gallons already.
So what do you do with an abundance of blueberries? You make pie, of course! This time, I made two. One for a friends birthday and one for my nephew, who just finished his bar exams. Lots of reasons to celebrate with pie.
Laura’s Blueberry Pie
pastry for 2 pies – detailed pie crust instructions here
Preheat the oven to 450′.
8-10 cups of blueberries, picked over to remove stems, leaves and green berries then rinsed and drained
2 cups of sugar
1 teaspoon cinnamon
1/2 cup quick cook tapioca
1/4 cup flour
4 ounces of butter
Prepare crust for two pies – or 1/2 recipe, one pie
Mix the berries, sugar, cinnamon, tapioca and flour together in a large bowl, very gently.
Pour the mixture into the prepared pie pans.
Cut two slices of butter into 4th’s and dot the pie with the butter.
Add the top crust. Trim evenly as shown in detailed pie crust instructions linked above. If you like, add little cut outs made from the remaining dough. Brush the crust with milk and sprinkle with sugar. Place each pie on a baking sheet lined with parchment paper. This makes the spill over a breeze to deal with!
Bake for 10 minutes at 450′. Reduce heat to 350′ and bake another 40 minutes. Rotate pies half way through the baking process. Let cool completely and then refrigerate. Serve with a big scoop of your favorite vanilla ice cream.
I almost forgot to mention…There is one more celebration happening today. Cooper is turning 3 years old and has officially been a part of our family for two years! (We adopted him on his 1st birthday.) It is traditional for our dogs to get an ice cream cone on their birthday! Happy 3rd Birthday Cooper, and many more!