Each year, in early June, our family travels about 30 miles east of our home in Tallahassee to Monticello (a rural almost hip sleepy town) to pick fresh organic blueberries at Green Meadows Blueberry Farm http://www.localharvest.org/green-meadows-farm-M23232. We typically pick enough to last us a year. Last year, we picked by hand over 20-lbs of blueberries-drove down the road and picked 10-lbs of blackberries too, because we were simply feeling the love.
My husband enjoys baking-It has been busy for him, and he has not been able to spend as much time in kitchen but, like most people who enjoy cooking and baking, it just gets to the point where you need to get in there, and do it. For him, it came in a dream. He woke-up and said “I was dreaming about the weirdest thing-Blueberry Pie” And so it goes, by afternoon he was in the kitchen making simply stated, the BEST Blueberry Pie.
The first slice brings a firm, glistening filling with fresh bright flavor with still plump berries.
The Best Blueberry Pie
Makes one 9-inch Pie
Adapted Recipe from Cook’s
Note: The recipe calls for fresh blueberries but unthawed frozen blueberries from last year’s harvest. If using frozen berries, cook half of them over medium high heat in step 2 without mashing until they are reduced to 1-1/4 cups, 12-15 minutes. Grind the tapioca to a powder in a spice grinder. If using pearl tapioca, reduce the amount to 5 teaspoons
1 package refrigerated roll-out pie dough
6 cups (about 30 ounces) fresh blueberries (see note)
1 Granny Smith apple, peeled and grated on large holes or a box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup (5 1/4 ounces) sugar
2 tablespoons instant tapioca, ground (see note)
Pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water
1. Remove 1 disk of the dough, and place in the bottom of a 9-inch pie plate. Crimp the edges (note: the original recipe calls for a freshly made pie dough. We used a ready made refrigerator dough).
2. Adjust the oven rack to the lowest position, place rimmed baking sheet on oven rack, and heat oven too 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using a potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1-1/2 cups, about 8 minutes. Let cool slightly.
3. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, lemon juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces ver filling.
4. Remove second disk of refrigerated dough on a floured top. Using a 1-1/4 inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1-1/2 inches from the edge of center hole and equally spaced around center hole. Lift gently, and lay over pie, leaving at least 1/2-inch overhang on each side.
5. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that the edge is flush with the outer rim of the pie. Flute edges using thumb and forefinger or press with tines of a fork to seal top crust to bottom. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
6. Place pie on heated baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees F, and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.