You asked for it… ( I posted that my mom made me a blueberry pie, and I got many requests for the recipe).
I always like my blueberry pie COLD… so she makes it the day before. That way it has plenty of time to get cold, and as you can see as you slice it, the pie doesn’t fall apart… I kinda like that A LOT!
As you can see the pie is full of blueberries. It’s a thick pie with a double crust. Just perfect if you ask me.
Should I use fresh or frozen blueberries?
What can I use instead of tapioca to thicken the pie filling?
- 2 cups unbleached flour (just fluff & measure)
- 1/2 teaspoon salt (blend into flour)
- 1/3 cup butter (cold)
- 1/3 cup vegetable solid shortening
- Using a pastry blender - blend until all flour is absorbed
- Now add 6 tablespoons ice water all at once
- Quickly using a fork, mix well
- Form a ball lightly with your hand. Cut the ball in half, place one-half covered in the fridge, roll the other half out over a lightly flowered surface with a rolling pin
- Place the rolled crust in the pie plate - trim crust with scissors leaving a half-inch to hang over the rim.
- cups frozen or fresh blueberries
- cup sugar
- /4 cup tapioca
- /2 teaspoon cinnamon
- Place in the unbaked crust - pile high in the center
- Dot blueberries with a little butter near the center
- Roll remaining dough, fold in half gently placing over the filled pie
- Trim - leaving one-inch past edge of pie plate
- Turning extra dough under all around the edge, flute edge, cover with
- strips of foil. Add a small amount of milk to brown, make 4 small slits
- near center, top pie with a pinch of sugar.
- BAKE 425 preheated oven. Bake until some blueberry juice starts bubbling
- Set timer 50 minutes, and every 5 minutes till done (mine takes 1 hr. 5 min.)
- Bake pie in the center of the oven.