Cook1 hr 20 mins
This pie is the perfect end to a summer meal! I adapted it slightly from a recipe in Coastal New England Summertime Cooking by Sherri Eldridge. I prefer it the second day, after the flavors have had time to meld together. Yum! Cook time includes time for blueberry mixture to sit. You can also dot the top with a small amount of margarine or butter before adding the second crust for a slightly richer texture and flavor.
- 1 pastry for double-crust pie (either storebought or your own recipe)
- 4 cups wild blueberries (I used regular)
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar
- 1 tablespoon quick dry tapioca
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon milk or 1 tablespoon soymilk
- 1 tablespoon sugar
- Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate.
- Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg.
- Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell.
- Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar.
- Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.