Easy as Blueberry Pie

shown here: this is really more of a tart than a pie due to it’s single crust, but tastes amazing all the same

You want pie, you need pie, you deserve PIE! I have a personal belief that everyone deserves a good fruit pie in their life. We should all have pie on a regular basis to ensure domestic happiness.  And lucky for you a berry pie is one of the easiest things to make-no peeling, no cutting fruit. In this recipe I roll out a pre-made crust and it works just fine for me.

A note about crust: true pie aficionados will hold forth on the ease and importance of a homemade crust. Once upon a time in the land before kids I too measured out ice water in tablespoons and used my sixth sense to determine when to roll and flatten the dough. That was in San Francisco where the air is cool and wet all year. Then I moved to the east coast where the weather is muggy and hot in the summer, freezing and dry in the winter. My crust-making skills had to be re-learned. A baby arrived shortly after I landed on the east coast and I learned to love those crusts that you buy already formed into two discs that only need to be thawed and rolled out.

In this blueberry pie you see here I’ve only used one crust and made it into a sort-of tart. This is because I did not have enough fruit to make a full pie. I give you here the recipe for a 2 crusted blueberry pie.

Check back in September for my apple pie, one of the basic food groups of life.

Blueberry Pie

1 boxed refrigerated roll out pie crust ( 2 inside)

6 cups fresh blueberries

3/4 cup granulated sugar

1 small lemon, zested and juiced to yield 2 teaspoons juice

pinch ground nutmeg

3–4 tablespoons quick-cooking tapioca

2 tablespoons unsalted butter, cut into small pieces (if you cannot have dairy leave out the butter)

Preheat the over to 400

Toss fruit with sugar, lemon juice and zest, spices, and tapioca; let stand for 15 minutes.

Roll out one of the dough rounds and fit into the bottom of a 9” pie pan with a little dough overhanging. Fill with the fruit mixture. Scatter the butter pieces over the fruit. Un-roll the second crust, it may not need to be rolled with a rolling pin, it should fit right on top of the pie. Place the second crust on top. Fold the overhanging crust on top and pinch shut with a fork or by squeezing between your fingers.

Place on a baking sheet and bake 20-25 minutes. Lower the temp to 350  and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

Transfer to a wire rack and let cool to room temperature so the juices can thicken.

Adapted from Cooks Illustrated


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