(mum and grandmum) makes the very best. Forever, my nieces have asked for
"Blueberry Pie-Blueberry Pie" in a chant, when they would come to visit her. It could
have been the middle of winter and still they would chant with hopes that she could and
would whip one up.
Mudgie's recipe is years old, the original coming from Maine. She has added a touch of tapioca and sometimes a splash of lemon juice...but always uses nutmeg. A really good pie has lots of juice so don't get crazy if the pie runs when you cut it or even if it runs during baking.
…it’s just bursting with flavor and I can hardly wait to enjoy my piece.
This is what you will need to make Mudgie’s Blueberry Pie:
Blueberries, sugar, flour, butter, nutmeg, tapioca, and 2 unbaked pie crusts.
I cheated today and didn’t make my own…yea, for me!
The first thing you'll do is make your pie crust or if rushed like me, unroll a boxed one over the plate overlapping by 1/2" all around the plate.
The beautiful blueberry pie plate came from one of Mudgie’s trips to New England and has
held almost every blueberry pie our family has ever eaten…it’s a wonder the berries haven’t
washed off by now - back to the pie.
Now measure out the tapioca and the sugar and...
sprinkle it over the bottom of the pie crust...
drop in the berries...
grate in the nutmeg...
4 cups of fresh washed and drained blueberries
1 cup of sugar
1 T of flour
1/8 t of nutmeg
1 T of tapioca
2 T of butter
Optional: a dash of lemon juice
Wash berries and drain.
Make a 2 crust recipe for the pie crust or use boxed crusts. Roll out the pastry and overlap
the plate by 1/2".
Mix 1 T sugar, 1 T of the tapioca with the flour and sprinkle on the bottom crust.
Fill crust with the blueberries and sprinkle on the sugar and the nutmeg. Dot the berries
with 2 T of the butter.
Roll out the top crust and again over the edge by ½”. Tuck the top crust under the overlapping bottom crust and crimp edges.
Cut vent holes or prick the top of the pie to let the steam escape.
Place in the bottom of a hot oven (450 degrees) for 12 minutes. Then move to the middle shelf and reduce heat to 350 degrees. To avoid any run-overs place a cookie sheet on the lower rack.
Bake for 30 minutes or until the crust is a beautiful golden color. Cool pie slightly before cutting.