Blueberry Pie Recipe made with frozen wild blueberries, sugar, butter, tapioca and flavorings in an old fashioned Flaky Pie Crust.
Wild Blueberries contain more
antioxidants than those cultivated.
You can use cultivated blueberries here.
Being one of the
most valuable antioxidant super fruits, they contain Vitamins A and C,
Calcium, Iron and Potassium.
This is an adaptation of a County Fair winning recipe that I received years ago.
This pie is not as sweet with less calories.
I added a hint of vanilla to enhance the flora of the wild berries.
Remove blueberries from freezer and place in a medium size bowl.
Stir in the 1/2 cup sugar.
Cover bowl to slightly defrost berries at room temperature while you mix the pie dough.
Mix pie dough together and place in refrigerator as directed.
Sprinkle lemon juice and tapioca over blueberries in bowl and mix well.
Cover and set aside for at least 15 minutes.
After 15 minutes remove pie dough ball from the refrigerator and roll out per instructions.
Place bottom crust in a 9" pie pan.
Stir melted butter and vanilla into blueberry mixture.
Spoon berries over bottom crust.
Carefully place second crust over
Trim crust leaving enough crust to tuck edges under the edges
of the bottom crust.
Frankly, I don't tuck the crust under, but prefer the
faster method of just sealing the edges by going around the edges and pressing them with the tines of a fork.
Use the method of sealing you prefer.
Prick several places towards the center of the crust to allow steam and juices to escape, without boiling over in your oven.
To add the glaze brush top of crust lightly with milk or cream then sprinkle the crust evenly with the one tablespoon of sugar.
Place the pie in a preheated oven 400F. and bake 50-55 minutes until pie is bubbly and crust is a golden brown.
Carefully, remove the hot pie from the oven and let it sit 15 minutes or more before serving it.
Pie may be served hot or cold.
Note: The Blueberry Pie will thicken more as it cools.
This pie is so delicious served with Homemade Whipped Cream topping, vanilla, chocolate, strawberry or any other ice creams that you prefer.
Drain the blueberries and reserve the juice.
Mix the reserved juice with the flour in a sauce pan and cook on medium heat stirring until it becomes thick.
Remove from heat and let it cool.
Slice the bananas into the pie crust and pour the pie mixture over the bananas.
Top the pie with the Homemade Whipped Cream.
Enjoy your fabulous pie!
Blueberries are native to Americans.
When my twin sister and I were growing up in the 1940s, we picked various wild berries to eat or for Mama to make pies or can for the winter, which included blueberries.
Wild blueberries back then were very small and grew on low stem bushes, perfect for our little hands to reach.
We called them huckleberries.