When I was a school-aged child staying the summer with my Grammy in Kangaroo Point, baking with her was my favorite activity. Thinking back today I still smell the warm sweet smell of blueberry pie wafting out of the kitchen window as it sat in the window sill to cool off before we could have some with a big scoop of vanilla ice cream. The best part of baking with Grammy of course was the time I got to spend with her but now I know the recipe by heart and today I will share her secret with you.
1 ¼ cups of granulated sugar
3 tablespoons of quick-cooking tapioca
3 cups of fresh or frozen (thawed) blueberries
1 tablespoon of lemon juice
1 tablespoon of salted butter
¾ teaspoon of ground cinnamon
Roll out the pastry dough for a double crust 9 inch pie
- Preheat the oven to 400 degrees
- Combine the ingredients sugar, tapioca, and cinnamon. Then toss the blueberries into the sugar mixture and then sprinkle the lemon juice on top. Let sit for about 15 minutes and roll out the top of the pastry dough.
- Fill the pie crust and then you have two options with the dough that is left. You can either slice it into thin strips and lay a lattice pattern on the top or fully cover the top of the pie for a solid pie crust.
- If desired sprinkle tablespoon of granulated sugar over lattice before baking.
- Allow Pie to bake for 40-50 minutes or until filling is bubbling and crust is golden brown. Then allow it to cool before serving.
**Grandma always served it with a big scoop of vanilla ice cream.
I hope you enjoy this as much as my family and I do. It is a recipe to be passed from generation to generation.