Dazzling Blueberry Pie

2014-07-11 22.20.35In my last post I discussed my love for farmers markets and baking with fresh summer produce. I believe I also I mentioned my bargain-bought blueberries.  I should further admit here that when I find a good deal I typically take full advantage, and this time was no exception. I bought a lot, I mean TONS, of blueberries.

After whipping up a batch of my Scrumptious (and Easy) Blueberry Muffins, I still had several pints of fruit left. Sure, I could have done the “sensible” thing and made a simple fruit salad or included them in a nice parfait. But then I thought… PIE! One of my very favorite desserts to bake (and consume).

This all-American pie made an awesome centerpiece for my end-of-summer celebration last weekend. Simple yet flashy, serve it warm with some vanilla ice cream and you’ll have a real crowd pleaser on your hands!

Famous Blueberry Pie

adapted from Taste of Home

  • 2014-07-11 21.12.03Pastry for 9-in double pie crust (store-bought or homemade, if you need directions click here)
  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

2014-07-11 21.15.10In a large bowl, combine the blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.

Line a 9-inch pie plate with bottom pastry; flute edges. Add the filling.

Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil; bake 20-25 minutes longer or until set. Cool on a wire rack

2014-07-11 22.14.28From remaining pastry, cut out approximately 10 stars of different sizes (or use a 1/2 inch cookie cutter, if desired).  Place on an ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown. Remove to wire racks to cool. Randomly place stars over cooled pie.

Namas-tasty!

 

 

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