A couple of weeks ago, I made my first blueberry pie. I am not a complete stranger to the pie family, but my experience to date has mostly been with the pumpkin variety. I was really excited about this pie, but it didn’t turn out quite as expected. Beautiful, yes—but a little too runny. HOWEVER—this just in—after checking the recipe again online to repost here, I see that instead of 2 tablespoons of instant tapioca (thickening agent for the filling), I am 90% sure that I used 2 teaspoons by mistake. Yes, that was a total blunder on my part, but I still maintain that that little bit of extra tapioca would not have transformed the filling into something significantly more cohesive. But, I guess you never know.
6 cups fresh blueberries
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces
Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
I am not including a recipe for the crust because A) I don’t have it on hand, and 2) I think a lot of people have their own recipes that they like to use. If you’d like my pie crust recipe (it is delicious, flaky, and very easy to make and roll out!), let me know.
In other news, I’ve been really into this song lately: