Makes enough for one high 9-inch pie
The amount of blueberries here fills a deep 9-inch glass pie pan with a fluted rim. You’ll think you have too many berries, but the fruit cooks down as the pie bakes. Pans that are shallow (plain round glass pans, for instance) will need less filling. If you have a shallow pan, use 6 cups of berries (5 frozen, 1 fresh), 1/2 cup sugar, 4 tablespoons tapioca, 1 tablespoon lemon juice, 2 teaspoons butter. Heap the berries in the crust so you’ll have a domed pie when the fruit cooks down.
| 1 | pint (2 cups) fresh blueberries, rinsed, left to dry, and picked over for stems |
| 6 | cups frozen wild Maine blueberries (use three 10-ounce bags or two 1-pound bags, without thawing) |
| 3/4 | cup sugar |
| 6 | tablespoons instant tapioca |
| Pinch of salt | |
| 1 1/2 | tablespoons lemon juice |
| 1 | tablespoon unsalted butter, cut into 6 pieces |
2. Transfer the fruit to the pie pan - mound it carefully so it’s quite high in the pastry. Dot the top with butter. Bake as directed. Sheryl Julian
© Copyright 2011 Globe Newspaper Company.
