Growing up, blueberry pie was one of the treats in my house: other than chocolate paté, how much better could it get? My mum loves berry picking in the summer, and growing up in the mountains leads to some amazing wild blueberry, huckleberry, and sometimes even strawberry or raspberry picking. Wild berries are much smaller than domesticated versions (none of this half-grape sized blueberry business), and have a lot more bang for your buck when it comes to taste. If you can’t pick your own wild berries, this pie still tastes great with domestic berries. Try a blueberry-huckleberry blend for something a bit different.
Morris Blueberry Pie
Makes: 1 pie
Cooking time: 10 minutes prep, 45 minutes baking, 2+ hours cooling
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup instant (or quick cooking) tapioca
- 1-2 tbsp lemon juice
- 1 recipe of uncooked Painless Pastry
Toss blueberries, tapioca, sugar, and lemon juice together. Adjust amount of sugar and lemon juice to your taste: wild berries may need up to 3/4 cup sugar and no lemon juice, domestic berries may only need a 1/4 cup berries and 2 tbsp lemon juice. Roll one half of your cooled pastry out to cover the bottom of a 9-inch pie plate, prick all over with a fork. Trim, and add blueberry/tapioca mixture into the uncooked pastry shell. Be careful not to over-fill your pie, as blueberries tend to bubble over in the oven quite easily (place a foil-covered pan under your pie, if you’re worried about a mess). Roll out other half of pastry to cover the pie filling, and press the pastry carefully together around the edges of the pie–pressing with a fork does the job well. Cut 3-4 holes in the top of the pie to allow moisture to escape.
Bake in a pre-heated oven at 450 F / 230 C for 15 minutes, then turn your oven down to 350 F / 180 C and bake for an additional 30 minutes, until the pastry turns golden. Let cool for an absolute minimum of two hours, as the tapioca needs to set. Serve warm or cold, with vanilla ice cream and a glass of milk. Enjoy!