Fresh Blueberry Pie
Total time
Author: My Dragonfly Cafe
Recipe type: Dessert
Cuisine: pastry
- 6 c. fresh blueberries
- ¾ c. sugar, divided
- ½ t. cinnamon
- ½ t. cardamom
- ½ t. nutmeg, freshly ground
- Lemon zest from 1 lemon
- 1 T. lemon juice about 1 lemon
- ¼ c. minute tapioca, finely ground
- 2 T. butter
- Wash and stem blueberries. allow excess water to drain.
- Whisk together sugar, tapioca, zest and spices.
- In a large bowl, drizzle lemon juice over blueberries and gently toss to coat.
- Pour sugar mixture over the blueberries and stir to evenly coat.
- Flour bottom and sides of 9" pie pan or use baking spray prior to placing bottom crust in pie dish.
- Pour blueberries into unbaked pie shell.
- Cut 2 T. butter and place around top of pie filling.
- Place second crust on top and fold excess crust under bottom layer at the rim and crimp.
- Cut 4 equally spaced slits round center of pie for venting.
- Place pie on lined rimmed baking sheet to catch any juices which may flow out while baking.
- Bake at 400 degrees for 60-65 minutes.
- Remove from oven onto cooling rack.
- Chill in fridge to make slicing easier.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/fresh-blueberry-pie/
3.5.3218