I'll state this up front: we prefer the convenience of using prepared frozen crusts, rather than rolling out from scratch. Deep-dish frozen pie crusts are readily available, as are separate "top" crusts, and they don't have to be thawed completely to use in this recipe.
We make and eat at least a half dozen of these pies over the course of a year (including winter... see below about frozen blueberries) and I would expect if we had to make the crusts from scratch, that number would severely dwindle (as would our enjoyment of this healthy dessert). However, if you do decide to "roll your own," incorporate some chopped fresh or dried mint into the dough, to complement the mint used in the filling.
This recipe originally came from The Asbury Park Press (in the state of New Jersey, a major source of blueberries) but we have improved it during the course of over 10 years of making these pies.
The best thing is to buy berries at season's peak and freeze them for later use. Locally, they go for $1.99 a pint in season. To freeze, just place the pint container in a quart size freezer ziploc bag - and freeze! That's it. They don't stick together, and we've been doing it this way for years.
Step 1: Prepare filling - add ingredients
Preheat oven to 400 F.
If using frozen crusts, remove from freezer to thaw slightly.
Put 1 pint of fresh or frozen blueberries (photos) in a 3-quart thick bottomed (to prevent scorching) saucepan.
1/4 cup freshly squeezed lemon juice
1/2 cup sugar (less if you prefer a more tart flavor)
1 tsp ground cinnamon
2 tsp fresh minced mint or peppermint (or 1/2 tsp crushed dried mint)
1/2 tsp instant (granulated) tapioca*
1/2 tsp ground cardamom*
1/4 tsp ground ginger*
Note: for a more intense blueberry flavor, substitute 1/4 cup of blueberry honey (photo) for 1/4 cup of the sugar. Unbleached granulated organically grown cane sugar also provides a richer, more complex flavor.