Blueberry Pie

I don't know who is more excited about Spring Break - me or the kids?  I'm pretty psyched about having them home all week.  

We started our break off in style on Saturday with a fabulous cookout at a friends' house.  My contribution to the party was a blueberry pie.  I love fruit pies and I tend to make pies in stages.  I make a ton of them in a couple of weeks and then I don't make another one for months.  (I really don't know why.)  

Blueberry Pie
Pastry for double crust                                  6 cups blueberries            
1 Granny Smith apple (grated)                     2 teaspoons lemon zest
2 teaspoons lemon juice                                ¾ cup sugar
2 teaspoons instant tapioca (ground)        2 Tablespoons butter
1 egg

Heat oven to 400 with a baking sheet inside.  Place 3 cups blueberries in a saucepan and cook 15 minutes or reduced to 1½ cups.  Cool slightly

​Place grated apple in paper towels and wring dry.

​Transfer apple to a large bowl.  Add remaining 3 cups berries, lemon zest, sugar, and salt.

​Grind tapioca and add to bowl.  I use a coffee grinder to get my tapioca ground to a fine powder.  

​Add cooked berries to the bowl.

​Transfer mixture to a lined pie shell and dot with butter.

​Top with another pie crust.

​Flute edges and cut vents in top.  I'm not very creative when it comes to my pie vents but they do the trick.  

​Brush top of pie with egg beaten with 1 teaspoon water.

​Bake on heated baking sheet for 30 minutes.  Reduce temperature to 350 and bake another 30-40 minutes.

​Cool at least 4 hours before slicing. 

To find out how I make my homemade pie crust - check out my post on pie crust making. 

Ciao! 

Click here for a printable version of this recipe