Our organic blueberries make a delicious pie filling any time of year. Fresh or frozen, the berries are always available at our farm stand.
I took this pie to our farm team meeting Friday afternoon. With a dollop of ice cream to accompany each hot slice, I wanted to provide the full experience. I gave everyone a chance to taste and consider the filling recipe, then I asked for feedback. I got smiles with purple teeth and compliments all around the table. With that kind of feedback, I’m sharing this recipe!
Such a simple list of ingredients. Organic lemons are one of my kitchen staples because of their power to add the wow to almost any dish!
I’m using our organic frozen blueberries, and I don’t need to wait for them to thaw.
I add cornstarch to the mixture after mixing the blueberries with sugar.
The zest from one lemon goes directly into the bowl, and I mix the zest with the blueberry mixture. All this mixing is fine since my berries are frozen. If the berries were fresh, I would limit the mixing to protect the fragile berries and stir all of the dry ingredients before adding them to the blueberries. Less stirring means less damage to the blueberries!
I squeezed the juice from both halves of the lemon directly into the bowl and stirred the mixture.
This luscious pie is ready for the oven after brushing the beaten egg on the entire crust and sprinkling the turbinado sugar. My flour is 50% organic unbleached flour and 50% organic Emmer flour from Bluebird Farms in Twisp. Bluebird Farms’ flour has a sweet, rich nutty flavor that bakes into rich brown rustic pastries.
Hailey took this picture of her slice of pie before it disappeared!Print
A delicious pie filling with a sweet but light tartness to pair with a scoop of vanilla ice cream. The blueberries can be fresh or frozen so no excuses allowed. Every day can be blueberry pie day!
4 cups fresh or frozen organic blueberries
3/4 cup granulated sugar
3 tablespoons instant tapioca or cornstarch
1 organic lemon, zested (~ 2 teaspoons) and juiced (~3 tablespoons juice)
For a two-crust blueberry pie, preheat the oven to 375°.
Toss the blueberries, sugar, tapioca or cornstarch thickener, lemon juice, and lemon zest together in a large bowl. Let sit while prepping the pastry for the pie.
To make the pastry, see my old world pie crust recipe. FYI, I added 2 tablespoons of sugar to the Old World Pie Crust recipe’s list of dry ingredients for this crust. I got a positive response from the farm team.
Add the bowl of the blueberry mixture to the pie plate with pastry. Add 2 tablespoons of butter dotting the top of the blueberry filling. Add the top pastry and then brush the top crust of the pie’s surface, including the crimped edges with a beaten egg, and sprinkle turbinado sugar.
Slice a couple of small vents in the top pastry.
Bake at 375° F for about an hour until the fruit is bubbling from the vents and the pastry is a deep golden brown. Check the pastry a couple of times while baking. Add a foil ring loosely to the pie’s edges for protection against burning if the color gets too brown.
Vanilla ice cream pairs well with a hot slice of this blueberry pie. When the pie is hot, the filling will be loose. If you prefer the filling set, serve the pie cold.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Organic blueberries, organic lemon, Old World Pie Crust,