Blueberry pie is good served hot, warm, or cold. Plain, or with cool whip, or with ice cream. Blueberry pie is even good for you. Thus it's okay to have two pieces of it, should you so desire. o;-p
Step #1 - Make your pie crusts and set them aside. Remember, you'll need both bottom and top crusts for blueberry pie. So if your only making one pie, double the pie crust recipe. If your making more than one, multiply accordingly. (Yes, you use math in cooking. The math teacher was right about multiplying being something you'll use later in life. 8-p)
Step #2 - the blueberries themselves.
If your using fresh blueberries, they need rinsed. If your using frozen blueberries, they need thawed. A BONUS TIP here --> Lay the bag of frozen blueberries on top of a large flat platter to thaw. That way, should there be any small holes anywhere in the package, all of the escaping juice stays contained on the platter.
Measure your 5 cups of blueberries (per recipe) out into a large mixing bowl.
Step #3 - Measure and dump the required amount of sugar onto the top of the berries.
Step #4 - Measure and dump the flour on top of the sugar in the bowl.
Step #5 - Measure and add 4 Tablespoons of dry instant Tapioca Pudding (per recipe) on top of the flour.
This is a tip I was given years ago by a lady named Sudie Bierens. The Tapioca absorbs the fruits juices and acts as a thickener. You do NOT taste the Tapioca in the finished product. You just get a nice solid piece of pie, instead of one oozing all over the place. :-> ( <--- BONUS TIP there) (Use it for any and all types of fruit pies)
Step #6 - Measure and add 1 teaspoon ground cinnamon (per recipe) to the top of the pile.
Step #7 - Now do the 1/4 teaspoon (per recipe) of ground nutmeg.
Step #8 - Start mixing everything together. Keep going. Until everything is completely mixed thourally.
Step #9 - Measure and dump 1 Tablespoon lemon juice (per recipe) on to the top of the mixture. Mix it in ever so thourally. The lemon juice is suppose to heighten the taste of the blueberries, not be it's own little zap in some bite. ;-p
Step #10 - fill your already made pie crusts.
Step #11 - Add dabs of BUTTER around the top of the filled crust.
Step #12 - Add the top crust to the pie. Pinch the bottom and top crusts together when making the scalloping around the edge. Cut 1/2 long slits in the top crust here and there around the top of the pie, this helps the crust to stay laying on top of the fruit instead of ballooning up. ( <--- BONUS TIP there) I try to cut the slits where I plan on cutting the pie into pieces, they then later act as guide lines. ;-) ( <--- Another BONUS TIP there)
Step #13 - Bake the pie or pies in an oven which has been preheated (most ovens take 7 minutes to reach the temp. you set) to 400o. Baking time should be 35 to 40 minutes.
And now for the actual recipe -
adapted from the Better Homes and Gardens New Cookbook (TM) (I had received it as a wedding gift in 1980) by Cheryl B.
for one single pie:
2 pie crusts
5 cups Blueberries (If fresh, rinse first. If frozen, thaw first)
1 cup Sugar
3 Tablespoons all-purpose Flour
4 Tablespoons Dry Instant Tapioca Pudding
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1 Tablespoon Lemon Juice
1/4 cup Butter
Preheat oven to 400o
Make your pie crusts, fitting one into the bottom of your sprayed pie plate, and setting the top one aside for now.
Measure your blueberries into a large mixing bowl. Dump on the sugar, flour, tapioca, ground cinnamon and ground nutmeg. Mix everything together very thourally.
Add the lemon juice and again mix very thourally.
Dump the mixture into the bottom pie crust in the sprayed pie plate. Top with slices of the butter.
Add the top crust. Pinch the bottom and top crusts together to form your edging. Cut 1/2 inch long slits around the 'middle' of the top of the pie.
Bake at 400o for 35 to 40 minutes.
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You might also enjoy these postings:
~ Pie Crust
~ Homemade Butterscotch Pudding / Pie
~ Homemade Chocolate Pudding
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~I 'plan' on linking this particular posting up to:
~ "Full Plate Thursday('s)", are hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/).
~ "Foodie Friday('s)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)
~ "Sweets For A Saturday", hosted by Lisa, at 'Sweet As Sugar Cookies' (http://sweet-as-sugar-cookies.blogspot.com)
~ "Simply Delish Sunday('s)", are hosted by KB and Whitesnakes, at 'KB and Whitesnakes Home' (http://kbandwhitesnakeshome.blogspot.com)
~ "Creative Monday's", are hosted by Clair Justine, at 'Clairejustineoxox' (http://clairejustineoxox.blogspot.com/), and Judy, at 'Judy-H-JS Thoughts' (http://judyh-jsthoughts.blogspot.com/)
~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven' (http://rtheyallyours.blogspot.com/).
~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)' (http://momstheword--livingforhim.blogspot.com/).
~ " Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes' (http://www.tammysrecipes.com/).
~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies / Creative Chaos' (http://permanentposies.com/)
~ "Totally Tasty Tuesdays", are hosted by Mandy, at 'Mandy's Recipe Box' (http://www.mandysrecipebox.blogspot.com/).
~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace' (http://www.blessedwithgrace.net/).
(taste wonderful served as a pie!)
~ "Foodie Wednesday('s)", are hosted by Bibi, at 'Daily Organized Chaos' (http://www.dailyorganizedchaos.com/).
~ "These Chicks Cooked Link Party", hosted by Katie L, at 'This Chick Cooks' (http://thischickcooks.blogspot.com)