Fresh Blueberry Pie!

Before I froze my plethora of blueberries, I had to make a pie (of course).  I used an old-fashioned recipe from a 1950's cookbook.  Next time I'll add a couple tablespoons of instant tapioca because the blueberries made so much juice that the flour the recipe calls for just couldn't thicken it all.  I sprinkled course sugar on top.  Doesn't that make it pretty?  The pie was great with vanilla bean ice cream and since blueberries are on the "super foods" list you can eat this without guilt!

Here's the recipe (as I made it, but, again, I think this pie can use a some instant tapioca to thicken up the juices a bit):

Fresh Blueberry Pie


Pastry for double crust pie
3/4 cup sugar
5 Tablespoons flour
1/2 teaspoon cinnamon
 1 tablespoon lemon juice
4 cups fresh blueberries
1 1/2 Tablespoons butter


Heat oven to 425 degrees.


Roll out pastry and line deep pie pan with pastry.


Mix the dry ingredients together in a large bowl, then fold in the lemon juice and berries. Pour into the pastry lined pie pan.  Dot with the butter, then top with pastry and cut vents (or make a lattice top).  Brush the top crust with cold water and sprinkle with sugar.


Bake for 40 minutes.  Let cool before serving.