While we were on our vacation extraordinaire to New Hampshire, we visited a tiny island to swim and pick blueberries. We were all given a singular job: pick enough blueberries so we could have wild blueberry pie that night.
Harry only contributed about 3 blueberries to the greater good. Most of his went immediately into his mouth. That’s okay with me…super foods make for a super boy.
We came away with 8 cups of wild blueberries! Enough for a pie, a cobbler and a little left over for breakfast the next morning.
Making this pie is super easy if you have an island covered in wild blueberries, a boat to get you there and an aunt who can whip out a pie in 10 minutes. If you don’t have all of these things, the grocery store will suffice.
Dear Husband’s energetic Aunt whipped up a blueberry pie in no time. I had no idea it was so easy. Next time I want to make one I’ll have to visit a grocery store for my berries instead of a picturesque island in the middle of Lake Winnipesaukee. I’m not sure it will taste quite the same as picking the berries yourself made the pie taste that much better. I’m willing to take a taste test.
2 pie crusts
8 cups blueberries
3 Tbs dry tapioca
2/3 cups sugar
juice from half a lemon
dash of salt
1. Soak tapioca in water for about an hour before you are ready to assemble pie.
2. Preheat oven to 420 degrees. Combine blueberries, sugar, salt and lemon juice. Drain water from tapioca. Combine tapioca with berries.
3. Fill pie crust with berry mixture (approximately 6 cups), cover with the second crust and pinch the edges to seal. Use a fork to poke holes in the top of pie. (Save the remaining 2 cups for blueberry cobbler*
4. Bake at 420 for 10 minutes. Reduce to 350 and bake for one hour.
* Cobbler crust ingredients: 1 1/2 cups oats, 5 tbs. melted butter, 1/2 tsp. cinnamon, 1/2 cup brown sugar, 1/4 cup flour, 1/2 tsp salt. Bake at 400 for 10 minutes. Reduce to 350 and bake for 25-35 minutes.