National Blueberry Month
Did you know that July is national blueberry month? To be honest, until recently, I had no idea that we actually have national months for anything. Then, when we took the kiddos camping and went blueberry picking my eyes were opened!! We all had a total blast picking blueberries. Then I had to figure out what do with almost 8lbs of blueberries? I was able to can some blueberry jam…8 pints to be exact. After that, and what my sweet princess and I didn’t eat, I had just enough to make a homemade blueberry pie. Yummmy! So, in honor of national blueberry month, I am sharing my blueberry pie recipe with you. Enjoy!
2 pie shells (homemade or your favorite ready made)
4 cups blueberries
3/4 cups sugar
2 tablespoons tapioca pearls
2 tablespoons flour
1-1/2 tablespoons lemon juice
1-1/2 tablespoons lemon zest
For the optional sugar topping you will need 1/4 cup butter, 1/2 cup sugar and 2 tablespoons of cinnamon.
Preheat oven to 350 degrees. Combine blueberries and sugar. Stir. Add flour and tapioca, stirring after each. Add the lemon juice and lemon zest. Stir. Line a 9″ pie plate with a crust. Add blueberry mixture and cover with second pie crust. Sometimes I create a lattice look crust for the top, other times I just lay the crust over top and poke some holes. It just always depends on how much time I have 🙂 If you are using the optional sugar topping, melt the butter, add sugar and cinnamon. You can leave out the cinnamon or use less or use more…whatever you like. Bake for 30-40 minutes or until crust is golden and filling bubbles.
On this go round of blueberry pie, I guess I was feeling energetic…Bryan and I made homemade vanilla ice cream to go with it! Even yummier!!
Hope you all enjoy as we celebrate National Blueberry Month!