This Weekend we picked just shy of 18 pounds of really nice blueberries and that means many bags of blueberries went into the freezer for use though out the coming year. I saved out enough fresh ones for a pie.
I made my basic pie dough recipes that makes enough to make three pies at a time.
I could not wait for it properly cool all the way, had to try a piece while still a touch warm from the oven. If you want a thicker pie filling, (like you get in store, you will want to use a recipe that asks you to cook your fruit with sugar and corn starch) but if you don’t mind that old fashioned bit of sweet juice that runs in a messy way while you eat your pie.. this one is delightful!
Blueberry Pie Recipe
- 4 cups of blueberries
- 1 tbsp. of flour
- 1/4th cup of sugar
- 1/2′ tsp of ground ginger
- 1/2 tsp of salt
Mix dry and then pour over the blueberries in a large bowl, gently stir them, trying not to break open the berries and coat them all well with the mix and into your prepared pie plate with your bottom pie. There will be some of the dry mix left in the bowl, carefully using a spoon, take it out and evenly sprinkle it over the berries and then pick up your pie and gently shake it a touch side to side to make it head to the bottom of the pie.
Put your top dough on and in my case as I was baking two pies with different fruits so Blueberry is marked huge B on the top