Blueberry pie in the summertime is just divine. The girls, their grandmother and I went and picked blueberries the other day and then went home to bake pie. And it was very good.
Pastry for single or double crust pie
Crumb Topping for single crust pie, if desired
6 cups blueberries, rinsed
1/2 cup sugar
1 tbsp. lemon juice
1/4 cup Minute Tapioca
1/4 tsp. cloves or 1/2 tsp. apple pie spice
Preheat oven to 375 degrees. Line a pie plate with pie pastry and trim the edges. Set aside.
Gently pat the berries dry on paper towels. Toss the berries with the sugar, lemon juice, tapioca and cloves or apple pie spice. Pour into the pie plate, mounding slightly in the center.
For a double crust pie, top the berries with pie pastry. Trim the edges, then roll all around the edges and flute with fingers or the tines of a fork. Make slits in the top crust to allow steam to escape. If desired, brush with egg wash and sprinkle with sugar. Put tin foil around the edges to keep the crust from getting too brown. Bake 20 minutes. Remove the tin foil and continue baking another 20 minutes or until the crust is golden brown and the fruit is bubbly. Remove from oven and cool.
For a single crust pie, roll and flute the edges of the pie crust with your fingers or the tines of a fork. Top the berries with Crumb Topping, distributing evenly. Put tin foil around the edges the keep the crust from getting too brown. Bake 20 minutes. Remove the tin foil and continue baking another 20 minutes or until the topping is golden brown and the fruit is bubbly. Remove from oven and cool.