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Sunday, 14 July 2013 11:37 |
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This is the best blueberry pie ever! Best with fresh berries, but I'm sure it would be good with frozen also.
Ingrendients:
- 5 cups fresh blueberries
- 2/3 cup sugar
- 1/4 cup minute tapioca
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1 Tbs grated lemon zest
- Juice of 1 lemon (2 Tbs lemon juice)
- 1/2 Tbs butter
- Pie crust (double the crust for top and bottom). This is our favorite dessert pie shell
- 1 egg, beaten
- 1 Tbs milk
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Instructions:
- Preheat oven to 450°.
- Prepare pie crust for top and bottom. If making homemade crust I keep the prepared pie dish in the fridge while preparing the filling.
- Wash and dry the berries, combine with sugar, flour, tapioca, spices, salt, lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into prepared 9 inch pie dish. Dot with small pieces of butter or margarine. Cover with top crust, crimp edges, and cut vent slits in top.
- Mix egg and milk, brush to cover the top crust.
- Bake lowest rack in preheated oven for 10 minutes. Reduce oven temperature to 350°, bake for 40 to 50 minutes longer, until crust is golden brown. Serve warm or cold.
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