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:  http://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

 

  • Love blueberry pie!

  • Whenever someone shares a recipe, it feels as if they’ve given a gift and one that keeps on giving – thank you Nora! This looks amazing and I can’t wait to try it. The berries in our markets here in the Pacific Northwest are grown locally by farmers and are also at their peak right now. I’ll be giving your recipe a try this weekend. Really enjoy all you share – thanks so much!

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