My customers have requested, devoured and relished this pie, over and over again for years. Several customers continue to request, not one pie but 2 pies, one to be eaten immediately and one to be placed in the freezer for future consumption.
Many years ago, I found the recipe in my Grandmother’s overstuffed, tin box full of savored and treasured recipes. Since then, this pie has been called “the best of the best”, “outstanding”, “awesome”, etc. Hearing and observing the enjoyment that this one pie reflected onto the palate, brought to my attention that fruit pies do not need to be exceptionally sweet, rather they need to induce a burst of sunshine and flavor of the fruit.
This recipe is quite simple, does not take much time to prepare and can be used with most fruits. Additionally, it may be altered to meet specific dietary needs, such as low in fat and/or diabetic friendly. Also, there are no altitude adjustments, this pie can be baked at 10,000 feet above sea level or right next to the ocean.
Preheat oven to 350* F
For easy convenience, use 1 package or 2 store bought unbaked ready crusts, one for the top and one for the bottom layer. Fit into a pan sprayed 9 inch pie pan, reserving the top crust to fit over the filling.
2 cups flour
1 teaspoon salt ( optional)
1/4 cup water
3/4 cup plus of shortening
Thoroughly ingredients mix together, form into 2 equal sized balls, rolling one ball out to approximately 11 inches in diameter.
Spray a 9 inch pie pan and fit the dough into the pan, allowing a little to fall over the edges. Put this aside and wrap the other ball in cloth or cellophane until ready to use.
5 cups fresh blueberries or 2 packages of frozen blueberries
2/3 cups sugar or sugar substitute
2 1/2 tablespoons tapioca
1/2 teaspoon cinnamon
1 tablespoon lemon juice
3 tablespoons butter, sliced
1 tablespoon milk (optional)
about 1 teaspoon of extra sugar for top of crust, (optional)
1. Toss together the berries, sugar, lemon juice, tapioca, and cinnamon. Pour into pie shell/crust.
2. Dot with slices of butter and and gently cover with remaining crust.
3. Fold upper crust edge under lower crust edge and flute the edges.
4. Poke a few holes into top crust with a fork and with a pastry brush brush milk all over the top. Sprinkle with excess sugar, (optional).
5. Bake for 45-55 minutes or until juices begin to bubble.
****** Top crust can also be placed on as a lattice topping, whereby strips of crust are placed on top of fruit in a weaved-basket type design.