June is blueberry season. That means blueberry pie season as well!
I think all year is blueberry pie season, but making fresh is always wonderful. The one catch with a fresh berry pie is that it will bubble like crazy and will most likely leak out onto your top crust. That is something I can live with but if you don't care for leaking filling, then cook your filling ahead of time and cool before filling the crust.This one I make with stars every year for the fourth of July because it looks so cool with golden sugar coated stars and blue cut outs..
What you will need
4 cups fresh berries
3/4 to 1 cup sugar
4 tablespoons minute tapioca
1 Tablespoon lemon juice
2 Tablespoons butter
double pie crust
2 Tablespoons half & half or cream
extra sugar
Preheat oven to 400 f
Place washed berries in a large bowl
Combine the sugar and tapioca and mix well
Pour the sugar 7 tapioca over the berries and let stand while preparing the crust
Roll the crust till about 2 inches bigger around then the pie plate
Fold in half
Fold in quarters
Transfer to plate
Unfold and fill with berry sugar mix
Dot with butter
Roll out second crust and cut with cookie cutter in center
Carefully peel up crust and place over pie, save the cut out stars
Roll the edge over while pinching till a thick edge is formed
With the back edge of a knife press in rope lines at an angle
Brush with cream or half & half adding the cut out stars as you go
After brushing with cream sprinkle sugar over top and bake
Bake for about an hour or until the center looks bubbly.
Let cool before cutting.
