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Forum Home - Go Back > General > Native Life > Recipes Easy Blueberry Pie Easy Blueberry Pie

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Old 08-31-2014, 11:49 PM   #1
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Easy Blueberry Pie

Crust for a 2 crust pie
1.5 lb frozen wild blueberries;
3/4 c sugar;
1/4 c Minute tapioca;
1/2 tsp nutmeg;
zest of 1 lemon;
2 Tbsp leman juice;
1 Tbsp butter -- cut into small cubes;
sanding sugar.

Preheat oven to 400F.

In a large mixing bowl sprinkle still frozen berries with sugar, tapioca, lemon juice, nutmeg and zest.

Line bottom of 9" pie pan with 1/2 of the crust. Fill with berry mixture. Dot with cubes of butter. Top with other half of crust. Cut vents, brush with water and lightly sprinkle with sanding sugar.

Place on foil covered cookie sheet (berry pies almost always boil over). Bake 400F for 15mins, turn over down to 350F bake for 60 - 75 mins more, until crust is browned and filling is bubbling at the center.
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Old 09-01-2014, 05:19 AM   #2
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I <3 Blueberries.
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Old 09-02-2014, 08:44 AM   #3
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Quote:
Originally Posted by OLChemist View Post
Crust for a 2 crust pie
1.5 lb frozen wild blueberries;
3/4 c sugar;
1/4 c Minute tapioca;
1/2 tsp nutmeg;
zest of 1 lemon;
2 Tbsp leman juice;
1 Tbsp butter -- cut into small cubes;
sanding sugar.

Preheat oven to 400F.

In a large mixing bowl sprinkle still frozen berries with sugar, tapioca, lemon juice, nutmeg and zest.

Line bottom of 9" pie pan with 1/2 of the crust. Fill with berry mixture. Dot with cubes of butter. Top with other half of crust. Cut vents, brush with water and lightly sprinkle with sanding sugar.

Place on foil covered cookie sheet (berry pies almost always boil over). Bake 400F for 15mins, turn over down to 350F bake for 60 - 75 mins more, until crust is browned and filling is bubbling at the center.

It must be good !I like these things
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Old 09-02-2014, 09:47 PM   #4
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This recipe make my mouth water for this amazing blueberry pie. Way to go, OLChemist.
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Old 09-02-2014, 10:09 PM   #5
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I made one for a picnic this weekend. I didn't know there were going to be over 20 people -- 8 of which were teenagers. It was ugly. There was a forking.
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Old 09-02-2014, 10:24 PM   #6
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I have to cheat and use pre-prepared crusts. I'm a fusser. I overwork my crusts. They can absorb neutrons, but they lack a little in tenderness. They are only slightly less terrifying than my biscuits. I've had canned biscuits leave my kitchen to join the NHL. My southern friends tell me it's genetic, LOL.
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Old 09-03-2014, 10:28 PM   #7
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Quote:
Originally Posted by OLChemist View Post
I have to cheat and use pre-prepared crusts. I'm a fusser. I overwork my crusts. They can absorb neutrons, but they lack a little in tenderness. They are only slightly less terrifying than my biscuits. I've had canned biscuits leave my kitchen to join the NHL. My southern friends tell me it's genetic, LOL.
You can't overwork a graham cracker crust. It's just softened butter and crushed honey-grahams. Goes splendidly with blueberries as long as the filling isn't too moist. If you're making a cheesecake or banana cream pie, you can sub Oreos (sans the creme filling)for graham crackers...


(It's a flippin miracle that I'm not big as a house.)
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Old 09-03-2014, 11:08 PM   #8
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I'm talented. I've put in too much butter and made a few crumb crusts lacking in tenderness. But, those are generally safe in my house. Famous Chocolate Wafers make a nice crust. No scraping filling.

As you can see, my blueberry pie drools. These are the tail end of last year's wild lowbush berries from my Dad's sisters kids in MA. They are juicy. Ugly pie, but oh so good. I've debated throwing a handful of dried berries in to soak up the juice, but the commercial ones are plumped with safflower oil:(

You want a pretty pie, wait two months. The fresh cranberries will be in the store and good granny smiths -- not cold storage apples. Cranapple pie is non-drooling. That one looks nice on the table.
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Last edited by OLChemist; 09-03-2014 at 11:12 PM.. Reason: Forgot something
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Old 09-03-2014, 11:35 PM   #9
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Oy vey. How about a Pecan Pie? I love me some "long-nuts" lol (Cherokee-English pun, too easy to do...)
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Old 09-04-2014, 05:39 AM   #10
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Despite decades in the south and Texas, I've never learned to like pecan pies. It's a texture thing.

But I do love pecans: Spiced pecans, pecans cheese and green chile tamales, chile pecan brittle, toasted on chile....
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Old 09-04-2014, 05:39 PM   #11
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Quote:
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Despite decades in the south and Texas, I've never learned to like pecan pies. It's a texture thing.

But I do love pecans: Spiced pecans, pecans cheese and green chile tamales, chile pecan brittle, toasted on chile....
I use them in stews and soups for the most part myself... Goes on my tacos too. Good in Baklava instead of walnuts too, or press them for oil, or make roasted pecan butter....


Okay, that's it, everybody to the dinner table. It's time to eat.
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Old 09-12-2014, 08:08 PM   #12
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I use them in stews and soups for the most part myself... Goes on my tacos too. Good in Baklava instead of walnuts too, or press them for oil, or make roasted pecan butter....


Okay, that's it, everybody to the dinner table. It's time to eat.

Just the blueberry pie and maybe to go with the ice cream, too. I go for this. Yummmy!!!! Ready to eat with my fork.
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