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
Filling.
- 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
Just another Day on the Farm 
That’s a whole lotta blueberries! … ours came in at a few grams. 🙂 … the late growing season didn’t do them any good at all, but they tasted great anyway. 😀
Thanks Widdershin, its enough that used carefully will certainly give us something blueberry once a week for the next coming year. Rhubarb and Raspberries are going to be our biggest crops this year I think but the apples are coming along nicely and there is a massive crop of high bush cranberry and elderberry coming in. so we will see
Mom used a sprinkle of “minute” tapioca over the fruit to thicken filling as the pies baked… (Saving time and less heat in the kitchen: )
That is indeed a old trick, I have read it in many books and have certain family members that have used that over the years as well.. Works well if you like the end texture in the pie 🙂
Fair enough; ) Minute tapioca is fairly fine, but tapioca starch is just like flour and can be premixed with your sugar for even finer…
Now I had not thought of that.. good point on the flour.. NICE!
Plus, I honestly do like the texture of Tapioca Pudding (but I REALLY liked to gross everybody out by calling it “Fish Eyes & Glue” during lunch recess; )
hi deb, I love creamy milk based tapioca pudding, I just do not care for it in pie filling.. to different things to me 🙂
Yup, I totally get it. (All in what you’re used to and and person preference, hey?; ). We like to put minute tapioca in the rhubarb for “special” desserts: )
…With a dab of whipped or ice cream; )