Monday, June 2, 2008

Non-soupy Blueberry Pie

I couldn't find any recipes specifically for frozen blueberries, so I did what I always do and combined a lot of recipes. It turned out better than I could have hoped; it was a very "pure" pie that tasted like blueberries. The filling wasn't overly sweet. I think it could have used a little salt and a little more lemon to bring out the flavors. The filling was not soupy at all, and may have been a tad bit too thick/solid. If you like a nice, solid pie, keep the tapioca to berry ratio 4 Tbsp tapioca to 4 C berries. If you like it a little runnier, I'd probably do 3 Tbsp tapioca to 4 cups berries. It was really easy. I used frozen pie crusts that I made probably 3-4 weeks ago. I just let them thaw on the counter.

Here's the recipe I created:
A Non-Soupy Blueberry pie made with frozen berries


4 C frozen blueberries

¾ C sugar (increase to 1 cup+ if you like really sweet pies-this pie tastes more like fruit than sugar)

3-4 T instant tapioca (4 makes the filling really thick)

1-2 tsp lemon

dash cinnamon
dash nutmeg
dash salt

2 pie crusts (for a great recipe, see this post)

Optional: sugar to dust the top (and food coloring if you want to color it. That's why my pie is colored)


Partially thaw blueberries by putting them in a strainer and running water over them a few seconds. Transfer to a bowl and mix with sugar and tapioca. Let sit for 15+ min. Mix in remaining ingredients. Spoon into crust. Do what you want with the top crust (lattice, shapes, full crust). Bake (covered with foil) for 30 min. at 425. Uncover top (leave perimeter crust covered) and bake another 10-15 min. Take it out and let it cool. Eat and enjoy.

I would imagine you could make this with any frozen berry, but the sugar and extra seasonings would probably need to be altered according to berry sweetness and flavor...

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