Every good pie begins with a good crust and every cook swears theirs is the best. I shall leave the pie crust recipe to your choosing, but I may make suggestions along the way. For this pie you will need a 9 inch pie tin and a 2 crust recipe. If your pie crust recipe doesn’t call for sugar I suggest you add 2 tbsp of sugar to the flour for this pie and the zest from two lemons.
Little Boy Blue
For the Filling:
- 30oz of frozen wild blueberries or 6 cups of fresh wild blueberries or huckleberries
- 1 ¼ cups brown sugar (light or dark)
- 6 tbsp quick cooking tapioca
- 2 medium Meyer Lemons or regular lemons juiced
- 2 tsp ground allspice
- 1tbsp unsalted butter, cut into small pieces
Pre-heat oven to 425 degrees and line pie tin with bottom crust. Mix first 5 ingredients together. Pour into an unbaked pie shell and dot with butter pieces. Add top pie crust, seal and vent. Beat one egg with a tbsp of water, brush evenly on top of pie crust and sprinkle with sugar. Bake for 25 min, cover the rim of the crust with tin foil to prevent burning. Reduce heat to 375 degrees, bake for an additional 50 min. It may be runny if you serve it hot, but will thicken nicely as it cools. Enjoy!
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