Holly’s been one of my best buds since middle school. A wonderful hostess, she has a lovely way of making you feel special and welcome the minute you step into her home. Also an amazing baker, this delicious and beautiful Blueberry Pie, with heart cutouts, is a perfect example of her loving and giving nature. Thank you Holly!
To meet Holly and read all about our summertime Canadian Country House hopping: https://noramurphycountryhouse.com/magazine/summer-2015/country-house-hopping/
Downie Island Blueberry Pie
Full disclosure: If I’m only making one pie, I use one box of Pillsbury refrigerated pie crust, as directed on the box. The filling is always from scratch.
5 cups fresh or frozen blueberries
1/4 cup Kraft Minute Tapioca
1 cup sugar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon cinnamon
Dash of nutmeg – What can I say? I am from Connecticut!
Supplies to have on hand:
Whole-wheat flour, preferably King Arthur
Salted butter, preferably organic
Small heart-shaped cookie cutter
Preheat oven 400° F.
Mix together filling ingredients and set aside for 10 minutes.
Rub a little of the whole-wheat flour onto both sides of each pie crust. Set the top one aside.
Line a 9 or 10-inch, ungreased pie plate with the bottom crust.
Pour filling into lined pan, and dot with 1 tablespoon salted butter.
With a small heart cookie cutter, cut 4 “cookies” out of the top crust.
Place top crust on pie and crimp the edges. Slightly offset the heart shaped dough “cookies”, over the holes you made, as a way to vent the filling.
Paint top crust with cream, and place aluminum foil around the edge of the pie.
Bake in a 400°F preheated oven for 30 minutes. Remove foil and lightly sprinkle with sugar crystals. Bake an additional 15-20 minutes until bubbling (if using frozen berries it may take 25 minutes).
Remove from oven and cool on a wire rack, uncovered, until room temperature.
Amazing alone but devastatingly delicious with a scoop of vanilla ice cream!