When the option is pie made from frozen fruit or no pie, go for pie made with frozen blueberries! This is flavorful and just right for any time of year.
Gotta Have It! Blueberry Pie
Ingredients
Crust: prepared dough for double-crust 9” pie, chilled
6 c. frozen blueberries, divided, partially defrosted
1 c. sugar
3 T. Clearjel™* or cornstarch
½ t. finely grated lemon zest
1 t. lemon juice
1 t. Cointreau liquor or orange juice
2 T. butter
Dash salt
Optional glaze: 1 egg beaten with ¼ c. half and half
Directions
1. Place the bottom crust in the pie plate and trim the edge so that ½” hangs over the outside of the pie plate. Chill until ready to continue.
2. Mix together the sugar, tapioca, lemon zest, lemon juice, Cointreau and salt in a large bowl
2. Mash 1/2 c. of the blueberries into the sugar mixture, then add the rest of the whole berries.
3. Fill the pastry shell with the berry mix and dot with butter.
4. Add top crust, trim, seal and crimp. Apply glaze if you're using one, then cut slits to vent the top.
5. Bake at 400 degrees for 25 minutes, then reduce heat to 375 to finish baking (about a total of 65 to 70 minutes) until golden and juices are bubbling. Add a crust protector if needed to keep the edges from overcooking. Let cool completely before serving.
Baker’s Notes and Tips and Tricks
*Instant Clearjel™ is a thickener that works beautifully for juicy fruit pies, making fillings thick, smooth and clear with no added taste. Available from www.kingarthurflour.com
A lattice crust is especially pretty for this pie.
