Blueberry Pie A La Barb by bocca

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Blueberry Pie A La Barb
Submitted by bocca on August 21, 2002 at 8:55 am

DESCRIPTION
Blueberry pie a la Barb

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This is for two 10 inch pies, why make less if it will be devoured asap. Tried quite a few blueberry pie recipes and ended up putting a few togethor and adding a few techniques to help along the way. Turns out to be a darn good pie.

pastry for two double crust pies, since this are larger then the average pie, you might want to make extra
I use the flaky crust recipe from Baking with Julia, the one with butter and shortening
16 cups frozen blueberries, thawed for half an hour
(of course you can use fresh but we freeze berries for the winter so this is how we use them)
2 2/3 cups sugar
1/3 cup flour
1/4 cup quick cooking tapioca
1 tsp ground nutmeg
1 tsp salt
zest of one lemon, finely ground (can be ground in the blender with the sugar)
1/4 cup lemon juice, fresh is best

Preheat oven to 400.
Prepare pastry for two 10 inch pies
Combine flour, sugar, tapioca, nutmeg and salt (add lemon zest here if not ground with the sugar), stir into the blueberries along with the lemon juice. Let stand for at least 15 minutes.
Mix well and divide evenly into the 2 prepared pie plates. Top with pie crust as desired (lattice, cut out etc...).
Place pie in middle of oven, bake for 10 minutes then reduce oven to 350 and bake 30 to 40 minutes longer. If you are using glass pie plates, one way I know for sure the pie is done is to look at the bottom of the pie, if the bottom crust is nicely browned the pie is done.

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