Beautiful Blueberry Pie
Yes, pie season is just around the corner, and I’ve had a couple of tutorials with Stephanie. This was one of our first creations from Joy of Cooking. Unfortunately her dog got the better half of this one. Glad we had a slice before the little bastard got the rest of it!
from Joy of Cooking
Make a double recipe of this Pie Crust
Roll out bottom half and place in 8″-9″ glass pie pan.
Store both, unrolled part and rolled in the fridge, you MUST keep your pie crust as cold as possible up until you place it in the oven!
In a large mixing bowl combine:
5 Cups Blueberries – fresh or frozen will work
3/4 – 1 Cup Sugar
1/3 Cup Tapioca or Corn Starch
1 tsp Lemon Zest
1 Tbsp Fresh Lemon Juice
1/4 tsp Salt
Once combined pour into crust lined pie pan, store in fridge while you roll out the top half.
Place top on and crimp the edges and poke the top with plenty of air slits or decorative holes. Sprinkle top with sugar.
Bake in a hot oven 425° for 30 minutes. Place a baking sheet underneath if the pie really bubbles over.
Turn the oven down to 350° and bake for another 25-30 minutes or until the juice starts to bubble out of the ventilation holes.
Let cool completely before serving.
Best to eat the day of for optimal crust flavor and crispness.