This is my mom by love's Blueberry Pie Filling recipe that is always just perfect. The blueberry filling stays put and yet the juice oozes enough to make the plate mighty tempting to lick.You will need enough pastry for a double crust pie. I always use Dorothy's Pastry which has never disappointed me yet.
Dorothy's Pastry. . .makes enough for two double crust pies and enough left for a pie shell. It can be frozen in discs to use later. Simply thaw the pastry in the refrigerator.
- 5 cups flour
- 4 teaspoons brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 pound lard
- 1 egg
- 1 tablespoon white vinegar
- water
- Measure the flour, brown sugar, salt and baking powder into a large bowl.
- Cut in the lard with a pastry blender or two knives until the mixture is like large oatmeal.
- Put the egg into a 1 cup measuring cup. .beat it to break it up.
- Add the vinegar to the cup and then fill with water to the 1 cup line.
- Slowly stir the egg mixture into the flour mixture with a fork until just combined.
- Turn out onto a floured counter and knead a few times to bring it together into a ball.
- Divide in half and wrap in plastic wrap and refrigerate for an hour.
- 6 cups blueberries (fresh or frozen)
- 2 tablespoons cornstarch
- 2 tablespoons tapioca
- 3/4 cup white sugar
- Preheat the oven to 425 F.
- Combine the filling ingredients in a large bowl while the pastry is chilling.
- Roll the chilled pastry out and line a 10 inch pie plate.
- Dump in the blueberry filling.
- Roll out another disc of pastry and cut a hole in the center with a cookie cutter so that you can easily see when the center is bubbly.
- Top with pastry. . .trim and flute the edges. Put strips of foil around the edge to keep the edges from becoming too brown. Sprinkle a tablespoon of white sugar on top of the pie.
- Bake for 10 minutes and then turn the oven to 375 and continue to bake another 30 minutes and then remove the foil and bake until the crust is golden brown and the center is bubbly and the blueberries are thickened in sauce.
Lovella,
ReplyDeleteThe pie pictures and recipe have my mouth watering. I have blueberries in the freezer and I think this would be a great way to use some of them. Can you tell me how you get your blend of pictures in your headings and posts? Are you doing that through blogspot or are you using another program? Thanks. Christine
Christine, for the picture recipe use one part picassa and one part time. Then. . crop where you want and save.
ReplyDeleteBlueberry pie is my very favorite, but I've always had trouble baking it. I think the tapioca must be the secret here so I will try this one day soon.
ReplyDeleteFruit pie! Yummy! Looks wonderful and I'm sure it tasted wonderful too. Kathy (MGCC)
ReplyDeletePauline's pie looks wonderful! I think you can make any recipe look fabulous Lovella!
ReplyDeleteAlways had trouble with a too soupy blueberry pie...will give this one a try when the blueberries are in season....thanks.
ReplyDeleteYou can't beat a "made from scratch" crust. I like that this recipe makes several at a time. Now I'll be craving pie! (-:
ReplyDeleteSuch beautiful photography. You really do a very professional job.
ReplyDeleteThat looks very like the Better Homes and Garden Cookbook. Is it?
anon1
Looks absolutely wonderful! Thank you ever so much for sharing!
ReplyDeleteI have been craving blueberry pie now for a couple of weeks and have been trying to ignore it. This pie is a serious temptation!
ReplyDeleteThank you for posting this lovely recipe. I found that the pastry only came to about one double crust and one shell, but it looks great. My pie is in the oven now (made with blueberries that we just picked the day before yesterday)... I'll let you know how it turns out!
ReplyDeleteI now realize that I made the crust (which is a delicious recipe) too thick, so that's why I didn't have enough for two. The top was good but the bottom didn't cook properly due to my over fondness lots of crust. The filling was also delicious but for some reason my tapioca didn't seem to work properly... maybe it was old tapioca? Like I said, it was delicious but it did end up running all over the pie plate. Any suggestions? Recently this has been my go-to site for recipes - you all have such talent!
ReplyDeleteHi Nancy,
ReplyDeleteI'm sorry it didn't quite turn out as you had hoped. I think that if you roll your crust out thinner that will certainly help. Maybe bake your pie on a lower rack. Also ..you did use the cornstarch too. ..right?
And. .did you remember to turn the oven down after the initial hot 10 minutes? It needs a lower heat to allow the tapioca to develop.
I generally use my box of tapioca from one year to the next but probably go through at least a box a year. I hope these tips help. Was the pie filling thick enough? If not. ..I venture to guess you didn't bake it long enough. Try turning down the heat and baking it longer. .even putting some foil over the top if you have to.
My Special Education classroom has been baking pies for fundraisers for the past two years and I get requests for all kinds of pies. This summer, I wanted to make a blueberry pie, so went straight to your website to find one because I knew it would taste good. I have made your pie several times now with fresh and frozen blueberries, and it always turns out perfect!
ReplyDeleteI just had a teacher come into my classroom, who I made your blueberry pie for. She baked it and served it over Christmas break to her family who raved about the crust and the filling. They said it was the best stand alone pie they have ever eaten. They absolutely loved the crust. So, thank you for the wonderful recipe. It's a keeper!
Can you use frozen blueberries? If so, what adjustment are needed. Pie looks very yummy.
ReplyDeleteYes you can, no adjustments needed. I would just place the frozen berries in the pie shell and then sprinkle the dry ingredients over and give the pan a few taps on the counter to help mix it up.
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