I've been waiting for blueberries to go on sale in order to make a pie. I mean 4 cups is a pretty steep investment. While I don't think the market's bottomed out yet, I just couldn't wait any longer.
This recipe is from my "The Old-Fashioned Cookbook" by Jan McBride Carlton and it super simple.
- Pastry for a double crust pie
- 4 cups fresh blueberries
- 1 Tablespoon lemon juice
- 1 cup sugar
- 2 Tablespoons quick-cooking tapioca
- 1/4 teaspoon salt
- 2 Tablespoons butter
Preheat oven to 400°.
Roll out half the pastry and line the pie pan.
Sprinkle juice over the berries.
Combine sugar, tapioca, and salt then sprinkle over berries. Gently stir to coat then pour into lined pie pan.
Dot the top of the berries with butter.
Roll out rest of dough and lay over the pie. Finish the edges and cut vents.
Bake for 45-50 minutes or until golden brown with bubbling juices.
Cool on a rack before serving.