The magic of this particular pie comes from the filling, and being very quick to prepare, even if starting with frozen blueberries: only 10 minutes of prep time (plus 30 minutes baking).
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.
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.
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Signing UpStep 1: Prepare filling - add ingredients
This calls for 3 pints of blueberries (preferably fresh; if frozen, thawing is unnecessary) and a 9-inch, deep dish type pie crust. In addition to the filling ingredients listed below, you'll also need 1/2 cup of all-purpose flour.
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.
Add:
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*
*optional ingredients
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.
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.
Add:
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*
*optional ingredients
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.
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rawrjamjam says:
Sep 17, 2012. 6:59 PMReply
omfg, i love pie ssssssssooooooooooooo much. you are awesome <3 !!!!!! rawr
1
CyberBill says:
Oct 14, 2008. 11:30 AMReply
I really like the idea of cooking the first pint separate from the other 2 pints to keep the blueberry-ness. I've always had trouble keeping the blue berries identifiable, they always just turn into jelly! I'm definitely going to try this!!! :)
steed1172 says:
Aug 13, 2008. 1:05 PMReply
gooood looking pie....nice pictures of it too....and it's cut strait....(did you save me any ..?) thank you for the mouth watering instructable! btw there no such thing as an uneaten pie in my house :)
5
Rishnai says:
Aug 3, 2008. 2:58 AMReply
Thank you, now I'll never get the drool off my keyboard. That pie looks sooooo good!
6
hedgiehog says:
Aug 2, 2008. 4:22 PMReply
mmm pie, blueberry is good. Raspberry is the best!
2
hitokiri_808 says:
Aug 2, 2008. 4:08 PMReply
That's a tasty looking pie. Haven't had blueberry pie in years...
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