Wild Blueberry Pie

It’s the beginning of pie season, and a glorious thing to celebrate!

Blueberry anything is delicious. And there is something truly wonderful about this simple, five ingredient filling.

Since blueberries tend to be naturally sweeter than most other berries, this recipe calls for less sugar. I find the flavor of this pie perfect when served along side a big dollop of freshly whipped cream or the best premium vanilla-bean ice cream. I add a bit of fresh lemon zest to give the berries a bit of tartness. I hope you’ll bake one of these pies soon, and let me know how you enjoy it!

RECIPE

Perfect Buttery Pie Crust -DOUBLED

4 cups wild fresh, or frozen blueberries

2/3 cup granulated sugar

zest of one lemon

2 Tablespoons Kraft Minute Tapioca

Preheat your oven to 375.

Roll out the bottom pie crust, leaving the edge 1-1/2” hanging over the outer rim of the pie pan.

Combine the berries, sugar, zest and tapioca together. Spoon filling into the pie pan, spreading it level. If you desire, dot the top of the filling with real butter (approximately 1 Tablespoon.)

For the top curst, you may roll it out flat and decoratively flute the top and bottom edges together. Remember to cut slits in the top of the pie to allow the steam from the bubbling filling to escape during baking.

On this pie, I choose to do a lattice top. I love the way the checks of jewel-like filling peeks through. If you want to do a lattice top, roll out the pie dough like you would for a solid top. Using a pastry cutter (either the wavy or straight wheel) cut the dough into 3/4” strips. Start with two strips, laying the first across the middle of the pie, and the second one over it from edge to edge. Then just weave the strips, criss-crossing, until the entire surface of the filling has been covered with woven strips. Trim the edges of the strips to the length of the bottom dough. Then pinch the bottom crust to the strips, fluting as you go.

I like to brush the top crust with cream and sprinkle with white decorating sugar crystals.

Wrap aluminum foil around the edge of the pie. Bake for 20 minutes. Remove the foil and bake 20-25 minutes longer. The pie is ready when you notice the filling is bubbling.