Does anything say summer quite like blueberry pie? Not much. Take the time to make a lattice crust and wait for the oohs and aahs to follow. Fresh, local blueberries are always good to use, but this pie (like most baked goods) is just as delicious with frozen berries, making it easy to bring a taste of summer to the table anytime of year. As with any fruit pie, ice cream, or whipped cream on the side is always appropriate (and tasty).
Note: This pie recipe calls for instant tapioca to thicken the filling. Feel free to use cornstarch or flour if you prefer, but know that the filling may be cloudy or a bit gummy when compared to a tapioca-thickened pie!
- 5 cups blueberries
- Up to 1 cup sugar
- 2 Tablespoons lemon juice
- 1/4 teaspoon fine sea salt
- 2 Tablespoons instant tapioca
- A double pie crust (either your favorite recipe or store-bought)
- Preheat oven to 375°F. Rinse the blueberries with cold water and pick them over to remove any stems or things that aren't blueberries. Lay them in a single layer on a clean kitchen towel and pat them dry.
- In a large bowl combine the blueberries, 1/2 cup of the sugar, lemon juice, and salt. Taste and add additional sugar to taste, if you wish. Add the tapioca and toss thoroughly to combine and dissolve the tapioca into the juices the blueberries let off. Set aside while the oven heats, at least 15 minutes. Toss again, making sure the tapioca and the sugar are fully dissolved and the blueberries are evenly coated.
- Line a 9-inch pie tin with a pie crust. Add the filling and spread it evenly in the crust. Now you need to make an important aesthetic decision: Either top the pie with a second crust, crimp edges to seal, and cut a few vents in the center of the top crust, or make a lattice top (as pictured) for a more dramatic effect. A lattice crust looks tricky, but it's a pretty easy process, see How to Make a Lattice Pie Crust if you've never done it before for step-by-step instructions and pictures.
- Place the pie on a baking sheet or length of tin foil (to catch any bubbling blueberry filling) and bake until the filling is bubbling in the center of the pie and crust is well browned, about 1 hour.
- Let the pie cool completely before serving to allow the filling to set. Seriously. If you cut it while it's still warm, the filling will necessarily still be liquidy and rush out when you remove the first slice of pie.