My Oh My! It’s time for Blueberry Pie
Blueberry Pie Season
There’s just something about the bounty of summer fruit and my need to make pies. Topped with a little ice cream you have the perfect dessert or breakfast depending upon the time of day. My personal favorite is blueberry pie.
This year I started my “pie season” with blueberries because they seem to be abundant at the local farmer’s markets or my neighborhood store. Plus, they are really easy to work with; no peeling or chopping. I simply wash and drain, then smash a few to ensure there is adequate juice in the final product (it’s a personal preference).
The following recipe is from the Joy of Cooking: All About Pies and Tarts. What I like best about this recipe is the simplicity which allows the fruit to be the star of the show. I must say the one variation is that depending on the tartness of the fruit – and your palate – it’s best to taste, taste, taste once all the ingredients are mixed together. If the flavor seems too sweet and you want a bit of “sparkle” simply add a smidge more lemon juice.
- Pie crust
- 5 cups fruit (sliced or peeled if necessary)
- 3/4 cup sugar
- 3 tablespoons quick-cooking tapioca or cornstarch
- 1 tablespoon strained fresh lemon juice
- 1/8 teaspoon salt
- 2 to 3 tablespoons unsalted butter, cut into small pieces
Mix the fruit, sugar, thickener, lemon juice and salt and let stand for 15 minutes before pouring into the crust. This is where I taste the filling and make adjustments if needed. Dot the butter over the filling. Brush the edge of the bottom crust with cold water, then cover with the top crust or lattice. Seal the edge, trim and crimp or flute. Cut steam vents in the top crust.
Bake the pie in the lower third of a 425 degree oven for 30 minute; then slip a baking sheet beneath it, reduce the oven temperature to 350 degrees, and bake the pie until thick juices bubble through the vents, about 30 minutes more.