Blueberry Pie from Scratch
Fruit pies are one of those amazing, old-fashioned desserts that never fails to please. People of all backgrounds and histories like, no… LOVE pie.
My husband is quite sure that you can put anything in a pie and it would taste better. It’s not a challenge I’m going to take. If I made pie too often, it would lose it’s appeal.
Of all the fruit pies, blueberry is probably my favorite. Especially when served warm with a scoop of vanilla ice cream. You can’t beat it.
If you need a recipe for the crust, go back one page for ingredients and complete instructions. For the filling, tapioca is my favorite thickener. It never leaves me with a runny pie. (Don’t try slicing into your pie when it’s still hot, though. Wait until it’s almost completely cool.)
Blueberry Pie Filling
makes one 10-inch pie
5 c. blueberries, fresh or frozen
1 c. sugar
1/3 c. minute tapioca (look near the puddings in the grocery)
1 T. lemon juice to prevent browning
1/2 t. cinnamon
Simply combine all of these ingredients, stir it up gently, and dump into the pie shell. After finishing off the top crust, bake at 400 for 1 hour.
Add comment February 28th, 2006