I love fresh summer pies. I come from right near the Blueberry capital of the world, Hammonton, NJ. This year, my mom and I went and bought 20 pounds of blueberries. It will get us about 5 pies each. As a family we sorted through all 20 pounds of them and picked off stems and weeded out bad blueberries and put 4 cups each in a bag. We then place them in the freezer for instant gratification when the urge for a pie comes along. If you're going to do this - do not wash the blueberries before putting them in the freezer, wait until you take them out to thaw.Fresh pies are well....easy as pie. Sometimes I make my own pie crust (I have an amazing recipe too) and sometimes I buy it. So kill me, I'm lazy.
Fresh Summer Blueberry Pie -
1 Box Pillsbury Pie Dough or Homemade Pie Crust
4 cups blueberries
1 cup sugar
1/4 cup tapioca
1 tbsp lemon juice
1/8 tsp cinnamon
1/2 tbsp butter
Combine blueberries, tapioca, lemon juice and cinnamon in a bowl, let stand for 10 minutes. Line pie dish with one pie crust. Add blueberry mixture. Dot butter on top of blueberry mixture. Top with remaining crust, crimp edges and cut vents. I recommend covering the crust edges with foil for all but 5 minutes of baking time to prevent burning. Bake on 450' for 45-50 minutes. Enjoy!
Tip - Place the pie on a cookie sheet in case your filling over flows.
Pic of Portobello staring down the pie and licking his chops. Crazy pup, pie is for people!
