In 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
- Pastry 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
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
From 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.