As Easy As (Blueberry) Pie

12 May

As I have said before, I am not much of a baker. I don’t have the kitchen space to do a lot of baking, and there are plenty of people who make better things than I do that can do it. When Sean asked me to make blueberry pie last week, I knew I could handle it. I have made it before and I have really easy recipe to use for it. I’ll state up front, I did not make a crust. I don’t have the space to roll one out and do fun things with dough, so I went with store-bought, refrigerated crust. It turned out just fine, in my opinion. It’s not homemade, but it works for me  and it makes this recipe even easier.

Easy Blueberry Pie

2 store-bought refrigerated pie crusts

1 cup sugar

1/4 cup Minute tapioca

4 1/2 cups fresh blueberries

1 lemon

4 tablespoons flour


1 large egg, lightly beaten

Remove the pie crusts from the box and, leaving in the plastic wrap, allow them to come to room temperature for 10 minutes. Preheat the oven to 350 degrees. Unfold the first pie crust and press it into the bottom of a pie dish. Place the blueberries in a strainer and rinse. Drain the berries and add them to a large bowl. Add the sugar and tapioca to the blueberries and lightly mix. Let the berries stand for 15 minutes to allow them to blend with the sugar and tapioca. Add the flour and toss to coat the berries. Add a squeeze of lemon and a dash of salt and lightly blend. Pour the berries into the pie shell. Cover the berries in the pie shell with the second crust and crimp the edges of the crust with a fork. Cut 4 small slits into the center of the top crust to allow the pie to vent while it cooks. Baste the top crust with the beaten egg. Bake the pie in the oven for 45-60 minutes or until bubbly. Serve hot or allow to cool for 1 hour and serve.

Easy, easy, easy. The tapioca makes a great thickener and binds everything up nicely so you don’t get runny berries in your pie and the egg wash helps to give you a nicely browned crust. Of course, you can serve this with some ice cream, some homemade whipped cream, or store-bought if you prefer. It’s one of my favorite desserts.

Tomorrow is Mother’s Day and we’ll be out for the day, but I will be bringing a dish over to my in-laws to serve. It’s a nice fish dish that I saw the recipe for in a recent New York Times article and wanted to give it a try. I’ll post the recipe for that on here tomorrow so you can all take a look. It’s simply called Baked Fish, Fez Style and is from a restaurant in Marrakesh. It sounds great, so we’ll see how it turns out. Until then, enjoy your day and enjoy your meal!

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Posted by on May 12, 2012 in Cooking, Dessert, Pie


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