Three weekends ago my spouse and I decided to go pick blueberries. Because it is beastly hot here, we got up as early and possible and drove to Moorhead’s Blueberry Farm in Conroe, TX. We each got a medium size bucket and over the course of two hours picked 12 pounds of blueberries. Most of these we froze to make treats later including a blueberry pie for the 4th of July.
It is impossible to grow up in Maine and not have blueberry pie recipe. Mine comes from my grandmother who could make the pie with Maine blueberries every August. Native Maine blueberries are pretty unique though. They are much smaller and more tart then the cultivated varieties that one can pick here and in places like Michigan. The result is that if you make a pie with them you want to sweeten it pretty well. In contrast, the blueberries here need very little sweetening. Unless of course you choose to pick them towards the unripe side. Ours we’re picked fairly ripe though. So I only used a 1/2 of cup of sugar in the filling.
4 cups frozen blueberries
1/2 cup sugar
1/4 cup minute tapioca
1 double pie crust recipe
Mix together blueberries, sugar and tapioca. Spoon into pie dish that has bottom crust in place. Place top pie crust. Crimp, poke holes and bake at 375 for 70 – 75 minutes.