Foodie Friday: Downie Island Blueberry Pie

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.

Filling ingredients:

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

Heavy cream

Sugar crystals

Small heart-shaped cookie cutter

 

Method:

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!

Enjoy!

Love, Nora