Mama Moon’s Blueberry Pie
It’s blueberry season in New England! We went picking for Lughnasadh and were met with rather sour berries and the bushes had been pruned way back from last year leaving us with far less than the abundance we were greeted with last year. I’ve decided to start with blueberry pies, one for eating now and two for the freezer.
Mama Moon’s Blueberry Pie
your favorite short crust pastry recipe (for a 2-crust pie)
1/3-1/2c. sugar (depends on the sweetness of the berries)
1/4c tapioca
pinch of salt
1/4tsp. freshly ground nutmeg
1/2tsp. freshly ground cinnamon
6 cups fresh blueberries
2 TB butter, cut into pieces
1TB milk
Mix the first five ingredients until combined. Lay the first pie crust into the pie plate and sprinkle the bottom of the crust with about 1 TB of the sugar/spice mixture.
Pour in 3 cups of blueberries then sprinkle the berries with 4TB of sugar/spice mixture, add remaining blueberries and cover with remaining mixture. Dot berries with butter then cover with pie crust, seal, brush with milk and cut at least 6 slits into the top. Bake at 350* for 55 minutes.
